Honey mustard ocean trout with rocket and orange salad

Cooking Fish Honey mustard ocean trout with rocket and orange salad

This attractive salad with barbecue trout is a breeze to whip on those hot summer days.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat grill on high heat. Line a baking tray with baking paper. Place fish on tray. Whisk mustard and honey together in a bowl. Reserve 1 tablespoon of mixture. Brush trout with remaining mustard mixture. Cook under grill for 5 to 7 minutes or until light golden and just cooked through. Remove to a plate. Cover with foil to keep warm.
  2. Meanwhile, peel and segment oranges over a bowl, reserving 1 tablespoon of juice. Whisk reserved juice, vinegar, oil and reserved mustard mixture together in a bowl.
  3. Combine rocket, olives, orange segments and dressing in a bowl. Serve fish with rocket and orange salad.

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4 ocean trout fillets, skin removed
2 tbsp dijon mustard
1 tbsp honey
2 large oranges
1 tbsp apple cider vinegar
2 tsp olive oil
80g rocket
1/2 cup pitted kalamata olives

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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