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Pan-fried salmon trout with gooseberry Asian dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 T olive oil
400 g side lightly smoked salmon trout

For the dressing, combine:

¼ cup soya sauce
1 fresh chilli, chopped
1 x 5 cm piece ginger, grated
1 clove garlic, crushed
¼ cup mint
50 g gooseberries, halved
1 ripe avocado, sliced

Method

Place a pan over a high heat and add the olive oil. When hot, add the salmon trout, skin side down, and fry for 1 minute.
Turn and fry on the other side until just crisp and golden in colour. Remove from the heat. Spoon the dressing over the salmon while it is still hot and serve immediately.

Per serving: 2438.5 kJ, 55.6 g protein, 31.9 g fat, 15.2 g carbs