Pan-fried salmon trout with gooseberry Asian dressing

Pan-fried salmon trout with gooseberry Asian dressing

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • 5 minutes
  • Ken Forrester Chenin Blanc 2009
  • Buy Ingredients Here


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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