Ocean trout and kale salad recipe

I love this style of cooking as it is healthy, it’s done in a flash and it works every time and it is easy to change the ingredients around……

INGREDIENTS

ocean trout or salmon

spinach

kale

onion

garlic

fresh chilli

coconut oil

olive oil

apple cider vinegar/ lemon

black truffle oil (optional)

dark green pepitas (pumpkin seeds)

raw red capsicum

raw fennel

himalayan salt and pepper

PREPARATION

1. Slice the onion and place in a large pan with coconut oil. Toss around at high heat for a few minutes, move to one side of the pan. Place the fillet of trout next to it, starting on high heat, turn over until seared both sides and turn the heat down.

2. Pull the spinach and kale off the stalks, bunch tightly and slice in strips.  Cut the fennel and capsicum in slices.  Place the fennel in a small bowl to toss it in the apple cider vinegar and olive oil, salt and pepper.

3. Add the spinach, kale and garlic to the onion and toss together. The fish would be getting closer to being perfect at medium done (don’t go past this).  Place the lid on for a minute to steam the greens, cooking them very lightly.  Take off the heat, add olive oil, salt, pepper, chili (optional) and pepitas to the greens.  Carefully break the fish into chunks and toss gently with the greens and serve in a pile centred on the plate.

4. Add the capsicum and fennel for visual appeal.

5. Add a final touch of olive oil and/or truffle oil and salt and pepper.  Add a wedge of lemon and serve.