This super easy and quick recipe really delivered on the flavour front. This dish would be ideal for a dinner party.Based on the original recipe by @alidaryder, available at https://simply-delicious-food.com/easy-creamy-cajun-salmon/
Pat the trout portions dry with paper towel, then drizzle with some olive oil and season with salt & pepper and the taco seasoning.
Heat a large frying pan over medium high heat. Fry the trout portions, skin-side down until the skin is crisp (about 2-3 mins). Turn over and cook for another 2-3 minutes. Remove and set aside.
In the same pan you cooked the trout, melt the butter then add the garlic, herbs and chilli flakes.
Sauté for a few minutes until fragrant then pour in the cream, lemon juice. and peas. Simmer for a few minute before adding the salmon back to the sauce and warming through. Serve immediately with sides of your choice (we served it with sweet potato mash and steamed broccoli).
Our trout portions are really handy to have ready in the freezer. They take about 15 minutes to defrost in a bowl of water (in their vacuum packaging). I often just season it and pan-fry it for a quick lunch. But it can also be dressed up a little bit - this recipe is super delicious and easy to make.
Heat a non-stick pan and add a glug of oil. Season the trout portions all over, then pan-fry skin side down for about 3 minutes. Flip the fish carefully and cook for no longer than 1 minute. Remove and set aside somewhere warm.
Add the garlic, lemon juice, and white wine to the same pan with some more oil if necessary. Cook on medium-low heat for a couple of minutes, until the garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Remove the skin from the fish and return it to the pan (skin side down) to warm through. Spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
I served the fish with creamy cauli mash and roasted beetroot. Beetroot is a classic accompaniment to salmon/trout as the sweetness is a lovely contrast to the fish.
Preheat the oven to 200C. Score both sides of the flesh of the skin.
Insert into the belly the lemon, grapefruit, garlic and fennel into the belly of the fish. Drizzle the skin with olive oil and salt.Bake at 200C for 5 minutes, then for a further 10min at 180C.
Lightly drizzle the Brussel sprouts with olive oil and salt. Bake with the trout for 10min until bright green and crispy.
Once the Brussel sprouts are cooked, assemble the salad by combining the spinach, apple slices and sprouts. Make the dressing by emulsifying the oil, lemon and grapefruit juice, mustard and salt. Drizzle over the salad and scatter nuts.
Blitz the broccoli, Pesto Princess Rocket Pesto and a few glugs of olive oil in a food processor until it has the texture of a thick, chunky pesto. Season to taste.
In a pan large enough to hold all the cooked pasta, sauté the onion in olive oil until soft. Add the lemon zest.
Cook the pasta in salted boiling water until cooked but still a little firm. Drain and reserve about 4 tablespoons of the cooking water.
Place the hot pasta in the pan with the onion and lemon zest, and immediately top with the broccoli ‘pesto’ and lemon juice. Give it a good mix and add some of the reserved cooking water and olive oil to loosen the sauce if you think it needs it.
Top with the trout ribbons, Parmesan and black pepper.