Seared Rainbow Trout with Tomato, Lemon and Quinoa Salad
Seared Rainbow Trout with Tomato, Lemon & Quinoa Salad - Flavorsome African recipe combining fresh trout and vibrant salad for a delicious meal.
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Cooking tools:
- Microplane
- Pastry brush
- Fish spatula
- Kitchen scale
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Serving platter
Ingredients
- 600g Lightly Smoked Rainbow Trout, skin on and scored
- 1 tablespoon Olive oil
- 11/2 teaspoons Lemon zest
- 1 Tablespoon Wholegrain mustard
- 1 teaspoon Fynbos honey
- Sea salt, to taste
- 1 cup Quinoa
- 1/2 Lemon, juiced
- 800g Exotic tomatoes, sliced
- 4 tablespoons extra virgin olive oil
- 1 handful Fresh basil leaves, torn
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