Trout with Beet Salad | RICARDO

Ingredients

• 1 ½ lb (675 g) skinless trout fillet, cut into 4 pieces
• 3 tbsp (45 ml) olive oil
• ½ tsp (2.5 ml) sambal oelek
• 1 lemon, zest finely grated and juiced
• 3 yellow beets (about 13 oz/375 g), cooked and diced
• 2 shallots, finely chopped
• 1 small fennel bulb, thinly sliced on a mandoline
• 2 tbsp fennel fronds, finely chopped
• 6 cups (140 g) baby spinach