Grilled Fish with Rainbow Salad and Asian Dressing - Sarah Graham Food

Ingredients

• 4 x 150g trout or salmon fillets
• 2 Tbsp honey
• 4 Tbsp soy sauce
• 1 Tbsp grated fresh ginger
• juice of 1 lime
• 1/2 small red cabbage
• 1 small bulb fennel, stalks removed
• 2 medium-sized carrots
• 2 apples or pears, cored
• handful fresh sprouts
• handful salted peanuts
• 1 Tbsp each of chopped fresh mint and basil (or coriander)
• 2 tsp grated fresh ginger
• juice of 2 limes (about 3 Tbsp, or more to taste)
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 1–2 tsp fish sauce