After major surgery two months ago but still in recovering mode, this is my first recipe, and hopefully now I can get back at it.
Don made this last night and it is easy to do, fabulous tasting and will make dinner for 4 or two dinners for two.
- 1/4 cup good olive oil
- 3 tbsp. white vinegar
- 1 tbsp. grainy mustard
- 1 shallot, finely chopped
- pinch of salt and pepper
- 1 500g fillet Trout, skin on
- 8-10 asparagus spears, peeled
- 2-2 1/2 cups cherry tomatoes
- 1/4 cup chopped parsley
- 1/4 cup olives (your choice)
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
Dressing
In a bowl, whisk together the olive oil, vinegar, mustard, shallot, salt and pepper. In a small bowl, save 1/4 cup.
Preparation
Arrange the Trout, skin side down, on the parchment paper. Sprinkle with the salt and pepper. Around the fillet, arrange the tomatoes, asparagus, olives and drizzle with the reserved dressing. Mix these together to coat and bake in the oven for about 12-15 minutes. Vegetables should be cooked tender (not mushy) and the fish should flake easily.
Divide equally on dinner plates and serve with a green salad.
There! I told you it was easy to do. Try it and I am sure you will make it one of your very favourite meals.
Warm Soba Noodle Salad
You gotta love soba noodles. They have so much flavour and this is such a simple salad even the kids will love it.
Dressing
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
- 1/4 tsp. Asian chili sauce
Combine all the ingredients in a small pot and bring to a boil. Stir constantly to dissolve the honey and remove from heat.
Salad
- 8 oz. dried soba noodles
- 1/4 cup julienned green onions
- 2 cups julienned carrots
- 2 tbsp. toasted sesame seeds
Bring a large pot of water to the boil and cook the noodles for 3 minutes (only al dente. Drain.
Toss the noodles with the dressing, onions and carrots. The noodles will look ‘just wet’ but they will absorb the dressing. Sprinkle with sesame seeds. This should be served warm.
Serves 4.
Jicama Coleslaw
If you have never tried Jicama before, the next time you go to the market, buy one. Take it home and try this recipe. You may never make a salad again without it.
- 1 small Jicama, peeled and finely julienned
- 1/4 head red cabbage, cored and finely shredded
- 1/4 head green cabbage, cored and finely shredded
- 2 carrots, peeled and finely julienned
- 1 large red (or orange) pepper, seeded and finely sliced
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 tbsp. fresh lime juice
- 2 tbsp. honey
- pinch of salt and pepper
- 1/2 tsp. chili powder
- 1/2 tsp. red chili flakes
- 1/4 cup finely chopped cilantro
- 2 tbsp. mint, finely chopped
- 1 large gala apple, peeled, cored and finely julienned
Toss all the vegetables together in a bowl, cover and refrigerate at least one hour – preferrably over night.
Whisk together the olive oil, rice wine vinegar, lime juice and honey. Add the salt, pepper, chili powder and flakes and combine well.
Pour over the vegetable mixture and add the cilantro and mint (if you want it) and the apple. Toss well to mix. Let sit for about 15 minutes, tossing a couple of time to marinate.
Enjoy.