Spiced Trout and Beet Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A simple main course featuring trout fillets cooked with a hint of chili paste, paired with a fresh salad of golden and red beets, fennel, and spinach. Citrus and sambal oelek add brightness and heat. No gluten, dairy, nuts, or eggs. Ready in under 30 minutes.
Prep:
25 min
Cook:
10 min
Total:
35 min
Servings:
4 servings
#gluten free
#dairy free
#30 minute meals
#French-inspired
#fish recipes
#healthy main course
Fish and roots. Trout, tender and mild, meets golden and red beets for a contrasting crunch and sweetness. Citrus punches through, sambal oelek brings subtle heat. Fennel adds anise brightness, fresh with fronds sliced fine. Baby spinach softens. Cook trout skinless so pan sears easily, short cooking keeps it moist. Salad raw, simply tossed in a dressing of oil, lime, and chili paste. No nuts, no gluten, no dairy or eggs. Four servings in under half an hour. The raw crunch of fennel beats the soft beets; the chili paste bites but doesn’t overwhelm. Citrus cuts richness. A bread slice optional but welcomed. Quick, hearty, colorful.
Ingredients
- 700 g trout fillets skin removed cut into 4 portions
- 40 ml olive oil
- 3 ml chili paste (like sriracha) substitute for sambal oelek
- 1 lime finely zested and juiced
- 3 medium golden beets cooked and cubed
- 1 large red beet cooked and cubed
- 2 minced shallots
- 1 small fennel bulb thinly sliced on mandoline
- 25 ml finely chopped fennel fronds
- 150 g baby spinach leaves
- Salt and freshly ground black pepper
About the ingredients
Use fresh trout fillets, skin removed helps sear evenly. If hard to find golden beets, substitute with more red beets or even roasted carrots for color contrast. Sambal oelek replaced with sriracha or harissa paste, both add chili and garlic notes. Adjust quantity to taste for spice. Lime preferable to lemon here, it adds a sharper citrus tang. Fennel slices thin on a mandoline avoid fibrous texture. Baby spinach leaves should be fresh and tender, washed well. Olive oil good quality, fruity or peppery preferred to balance. Salt and pepper adjusted at the end, as chili paste adds saltiness too.
Method
- Heat half the olive oil in a large nonstick skillet over medium-high heat.
- Add trout portions skin side up, cook 4 minutes without moving, sear golden brown.
- Flip trout and cook another 4 minutes or desired doneness. Remove from heat.
- In a mixing bowl, whisk remaining oil with chili paste, lime zest, and juice. Season with salt and pepper.
- Add cubed golden and red beets, shallots, fennel slices, fennel fronds, and spinach. Toss gently until coated.
- Plate salad alongside trout portions. Optional accompaniment of crusty country bread.
- Serve immediately, letting citrus and spice mingle with fresh earthy beets and tender fish.
Cooking tips
Heat pan fully before adding trout—hot oil prevents sticking and ensures browning. Cook fish one side mostly to get crispness, flip gently after. Avoid overcooking to keep flesh moist. Mix dressing ingredients in bowl, whisk to emulsify. Do this while fish cooks to save time. Add vegetables and greens last, toss gently so spinach doesn’t bruise. Balance dressing to taste; more lime juice or chili paste can be added based on preference. Serve warm trout straight from pan; salad room temperature or chilled. Bread optional but helps soak dressing. Timing crucial—get salad prepped before trout hits the pan.
Chef's notes
- 💡 Heat pan fully before olive oil goes in. Hot oil stops trout sticking. Skinless fillets cook evenly and get golden edges. Use medium-high heat, keep an eye to avoid drying. Turn fish gently once seared on one side. Four minutes should get good color but depends on thickness. Rest fish a bit after cooking. Holds moisture better.
- 💡 Whisk dressing ingredients while fish cooks to save time. Olive oil with chili paste needs shaking well to emulsify partly. Lime zest adds sharp aroma, juice adds tang and moisture. Salt carefully; chili paste adds natural saltiness too. Adjust chili paste quantity based on how much heat wanted. Toss root vegetables and greens gently. Spinach bruises easily, keep motion light.
- 💡 Golden beets and red beets differ in sweetness and color. If golden beets unavailable, swap them for extra red or use roasted carrots for similar color contrast and sweetness. Cook beets ahead to cool fully; warm beets make salad watery. Fennel slices must be thin for texture. Use a mandoline if you have one to avoid fibrous chew.
- 💡 Serving: eat trout warm, salad room temp or chilled. Salad flavor opens up after sitting a few minutes but won’t wilt too fast. Optional slice crusty country bread soaks dressing. Makes meal more filling. If bread used, try rustic varieties with thick crust - texture matters for soaking citrus-spicy dressing.
- 💡 Salt and pepper last. The dressings can sneak in salt and spice unevenly. Season salad separately from fish if needed. Use fresh cracked black pepper for brightness. Fennel fronds add brightness and a mild anise punch fine chopped. Use good quality olive oil; fruity or peppery oils lift the flavor balance. Keep chili mild or strong based on your taste—add more lime to offset heat.
Common questions
Can I use other fish?
Yes. Salmon, cod or halibut work but cook times differ. Thicker fillets take longer. Adjust sear times to avoid overcooking. Skin removal helps searing always. Fish choice shifts flavor but chili lime dressing still fits.
How spicy is it?
Depends on chili paste used. Sriracha milder than sambal oelek. Start with less chili paste, add more after tasting dressing. Lime juice cuts heat, balances spice. Double chili if you want intense. No heat? Skip chili paste completely.
How to store leftovers?
Store fish and salad separately. Fish best eaten next day, fridge sealed tight. Salad can hold up to two days, dressing might seep into leaves, softening them. Re-toss salad before serving. No freezing fish or salad–texture loss.
Can I prep in advance?
Cook beets and slice fennel ahead; keep chilled. Dressing mixed and ready but add greens last to avoid soggy leaves. Cook trout fresh before serving. Warm fish right before plating for best texture. Do not leave fish in dressing.
