You know those days that you stand in front of your fridge filled with random ingredients and zero inspiration? Well, I have had a few of those days recently. I don’t know if it’s the fact that I am shooting for clients and hence have no inspiration left for cooking for my family at night or if it’s just the heat getting the better of me but I have been a bit of a funk for the last few days. My family know not to question the assortment of random bits on their plates at night because I just couldn’t be bothered with coming up with something creative to cook. On Monday night, I had a piece of trout in the fridge with a few salady-bits. That was pretty much it. And mind you, it wasn’t a very big piece of trout either, so I knew I had to stretch it. It was horrifyingly hot and I just couldn’t muster up the energy to turn the fish into fish cakes. So I decided a salad would have to do.
I grilled the trout, steamed some tenderstem broccoli and chopped up a few other bits. I honestly had no intention of shooting this recipe as I didn’t really think I had a recipe to begin with. But then I whipped up a very quick and easy sriracha-lime dressing and dipped a piece of the fish in it and I knew I was on to something great. The spicy kick of the sriracha with the sharpness of the lime really worked with the grilled fish and drizzled over the salad, made for the most mouth-watering dish. If you can’t find sriracha, try harder. Seriously. This stuff is so amazing and for the last 8 months or so, I have eaten it on EVERYTHING. I’m not kidding. C actually asked me the other day if I’m ever going to eat anything without sriracha on it again. Oh, how I laughed. It makes everything better and it an absolute staple in my house.
But back to the salad, when it’s as hot as it has been for the last two weeks, I just can’t eat. I almost feel nauseas and all I crave is ice water and popsicles but this was light enough to fill the gap without leaving me feeling stuffed. Serve it with a glass of chilled white wine and perhaps a little crusty ciabatta to mop up the dressing and you have yourself a might fine weekday dinner.
Grilled trout salad with Sriracha lime dressingPrint Pin Rate
- 300 g trout/salmon
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
- 1/2 teaspoon sugar
- pinch of salt
for the salad
- baby lettuce leaves
- avocado sliced
- cherry tomatoes halved
- steamed tenderstem broccoli
for the dressing
- juice of 1 lime
- 2-3 teaspoons sriracha
- 2 tablespoons olive oil
- salt to taste
- Combine the spices and the sugar and rub generously over the trout.
- Grill the trout in a hot griddle pan until cooked through then remove and allow to cool to room temperature.
- Plce the lettuce on a serving plate and top with the salad ingredients.
- Whisk together the salad dressing ingredients and drizzle over the salad.
- Serve immediately.