Rainbow Trout & Veg Salad

Name: Rainbow Trout & Veg Salad
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beetroot; Danish-style Feta; Fish; Lemon Juice; NOMU Seafood Rub; Pickled Onions; Rainbow Trout Fillet/s; Rainbow Trout Fillets; Salad Leaves

It’s time to treat yourself to some tasty trout, Chef! Earthy beetroot, roasted in the oven, accompanied by crispy-skin rainbow trout, spiced with NOMU Seafood Rub and drizzled with fresh lemon juice. Served with a creamy feta, pickled onion & fresh greens salad.

Rainbow Trout & Veg Salad

with roasted beetroot & pickled onions

4.9

53 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
FETA SALAD
To a salad bowl, combine a drizzle of olive oil, a sweetener (to taste) and add seasoning. Toss through the salad leaves, the pickled onion, and ½ the feta.
NOW ABOUT THAT TROUT…
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip, baste with the NOMU rub, and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SO SO-Fish-TICATED!
Serve the roasted Beetroot with the flaky trout on the side. Drizzle the lemon juice (to taste) over the fish. Add the dressed salad alongside and garnish with the remaining feta.

Beetroot - 200g
Salad Leaves - 20g
Pickled Onions - 20g
Danish-style Feta - 20g
Rainbow Trout Fillet/s - 1
NOMU Seafood Rub - 5ml
Lemon Juice - 10ml

Download the Recipe

Serves 2

BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
FETA SALAD
To a salad bowl, combine a drizzle of olive oil, a sweetener (to taste) and add seasoning. Toss through the salad leaves, the pickled onion, and ½ the feta.
NOW ABOUT THAT TROUT…
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip, baste with the NOMU rub, and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SO SO-Fish-TICATED!
Serve the roasted Beetroot with the flaky trout on the side. Drizzle the lemon juice (to taste) over the fish. Add the dressed salad alongside and garnish with the remaining feta.

Beetroot - 400g
Salad Leaves - 40g
Pickled Onions - 40g
Danish-style Feta - 40g
Rainbow Trout Fillet/s - 2
NOMU Seafood Rub - 10ml
Lemon Juice - 20ml

Download the Recipe

Serves 3

BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FETA SALAD
To a salad bowl, combine a drizzle of olive oil, a sweetener (to taste) and add seasoning. Toss through the salad leaves, the pickled onion, and ½ the feta.
NOW ABOUT THAT TROUT…
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip, baste with the NOMU rub, and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SO SO-Fish-TICATED!
Serve the roasted Beetroot with the flaky trout on the side. Drizzle the lemon juice (to taste) over the fish. Add the dressed salad alongside and garnish with the remaining feta.

Beetroot - 600g
Salad Leaves - 60g
Pickled Onions - 60g
Danish-style Feta - 60g
Rainbow Trout Fillets - 3
NOMU Seafood Rub - 15ml
Lemon Juice - 30ml

Download the Recipe

Serves 4

BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FETA SALAD
To a salad bowl, combine a drizzle of olive oil, a sweetener (to taste) and add seasoning. Toss through the salad leaves, the pickled onion, and ½ the feta.
NOW ABOUT THAT TROUT…
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip, baste with the NOMU rub, and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
SO SO-Fish-TICATED!
Serve the roasted Beetroot with the flaky trout on the side. Drizzle the lemon juice (to taste) over the fish. Add the dressed salad alongside and garnish with the remaining feta.

Beetroot - 800g
Salad Leaves - 80g
Pickled Onions - 80g
Danish-style Feta - 80g
Rainbow Trout Fillets - 4
NOMU Seafood Rub - 20ml
Lemon Juice - 40ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Rainbow Trout & Veg Salad?

The preparation time for Rainbow Trout & Veg Salad with roasted beetroot & pickled onions is between 25 and 40 minutes.

What is the total time required to make Rainbow Trout & Veg Salad with roasted beetroot & pickled onions?

The total time required to make Rainbow Trout & Veg Salad with roasted beetroot & pickled onions is between 45 and 60 minutes.

How many servings does Rainbow Trout & Veg Salad provide?

4 servings

What are the main ingredients in Rainbow Trout & Veg Salad?

Beetroot, Danish-style Feta, Fish, Lemon Juice, NOMU Seafood Rub, Pickled Onions, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves

What is the nutritional information of Rainbow Trout & Veg Salad?

Calories: 347, Carbs: 17 grams, Fat: grams, Protein: 33.3 grams, Sugar: 4.9 grams, Salt: 945 grams

How do I prepare Rainbow Trout & Veg Salad?

FETA SALAD: To a salad bowl, combine a drizzle of olive oil, a sweetener (to taste) and add seasoning. Toss through the salad leaves, the pickled onion, and ½ the feta. SO SO-FISH-TICATED!: Serve the roasted beetroot with the flaky trout on the side. Drizzle the lemon juice (to taste) over the fish. Add the dressed salad alongside and garnish with the remaining feta. NOW ABOUT THAT TROUT…: Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip, baste with the NOMU rub, and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. BEGIN WITH BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).