0.0 – 0 reviews • Salad Recipes
| Total: |
25 min |
| Prep: |
20 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- Finely grated zest and juice of 1 lemon, plus wedges for serving
- Kosher salt and freshly ground black pepper
- 3 medium carrots
- 1/2 small red onion, halved and thinly sliced
- 2 tablespoons chopped fresh chives
- 3/4 teaspoon Chinese five-spice powder
- 1/4 teaspoon cayenne pepper
- 4 large skin-on trout fillets (about 5 ounces each)
- 1 8.8-ounce package peeled cooked beets (about 1 1/2 cups)
- 1/4 cup creamy horseradish
Instructions
- Whisk 2 tablespoons olive oil and the lemon zest and juice in a large bowl; season with salt and black pepper. Peel the carrots into long ribbons using a vegetable peeler; add to the bowl along with the red onion and half of the chives. Toss well to coat and set aside.
- Combine the five-spice powder, cayenne and 1/2 teaspoon each salt and black pepper in a small bowl; rub on the flesh side of the fish fillets. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes. Gently flip and cook until cooked through, about 2 more minutes. Transfer to a paper towel-lined baking sheet, skin-side down. Repeat with the remaining olive oil and fish.
- Add the beets to the bowl with the carrots and toss. Divide the fish among plates; top with the creamy horseradish and the remaining chives. Serve with the carrot salad and lemon wedges.
Nutrition Facts
| Calories |
400 calorie |
| Total Fat |
24 grams |
| Saturated Fat |
4 grams |
| Cholesterol |
145 milligrams |
| Sodium |
550 milligrams |
| Carbohydrates |
17 grams |
| Dietary Fiber |
3 grams |
| Protein |
30 grams |
