Ginger Roasted Trout Salad


  • 4 servings trout or salmon
  • 6 cups spinach or greens
  • 1/2 cup cucumber, diced seeds removed
  • 1/2 cup red pepper, juilenne
  • 1 ripe mango, diced
  • 1/2 cup red cabbage, thinly sliced
  • fresh cilantro to taste


  • 2 tbls rice vinegar
  • 2 tbls hoisin sauce
  • 1 tbls fresh minced ginger
  • 1 tbls tamari
  • 1 teas liquid honey
  • 1/4 teas minced garlic
  • 2 tbls orange juice
  • 1/4 cup olive oil


  1. Combine all ingredients except the olive oil in blender. While motor is running add olive oil.
  2. Marinade fish in 2 tbls of the dressing in a glass dish, skin side up, while preparing the salad.
  3. Heat oven to 400 F.
  4. Put greens in a salad bowl and add all other salad ingredients.
  5. Heat oven safe non stick fry pan over high heat.
  6. Add a bit of oil and put fish in skin side down to sear. Turn fish over and peel of skin. Baste the now skinless
  7. side of the fish with the left over marinade. Turn fish once more to sear.
  8. Put fry pan in oven and set timer for 8 minutes.
  9. Toss salad with the remaining dressing (more or less as desired).
  10. Serve fish on top of or along side the salad.

Serving Suggestions:
For a more filling supper serve along side some oven roasted potatoes.

Searing the fish should take no more than 30 seconds per side.


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