Recipe courtesy of Sarah Graham
Grilled Fish with Rainbow Salad and Asian Dressing
40 min
30 min
4 servings
40 min
30 min
4 servings


  • Four 150-gram (5-ounce) trout fillets
  • 2 tablespoons honey 
  • 4 tablespoons soy sauce 
  • 1 tablespoon grated fresh ginger 
  • Juice of 1 lime 
Rainbow Salad:
  • 2 apples or pears, cored
  • 2 medium carrots 
  • 1 small bulb fennel, stalks removed 
  • 1/2 head small red cabbage, cored 
  • 1 tablespoon chopped fresh basil or cilantro
  • 1 tablespoon chopped fresh mint
  • Handful salted peanuts 
  • Handful fresh sprouts 
Asian Dressing:
  • 2 teaspoons grated fresh ginger
  • Juice of 2 limes (about 3 tablespoons)
  • 2 tablespoons honey 
  • 1 tablespoon soy sauce 
  • 2 teaspoons sesame oil 
  • 1 to 2 teaspoons fish sauce 


Preheat the oven to 425 degrees F.

For the fish: Place the trout fillets in an ovenproof dish, drizzle over the honey and soy sauce, and add the ginger. Transfer to the oven and cook until the fish is just cooked through and flakes easily with a fork, 8 to 10 minutes.

Meanwhile, prepare the salad: In a food processor fitted with the shredding disk, shred the apples, carrots, fennel and cabbage. Combine the shredded vegetables with the basil, mint, peanuts and sprouts in a large serving bowl.

For the dressing: In a bowl, whisk together the ginger, lime juice, honey, soy sauce, sesame oil and fish sauce. Adjust to taste.

Pour the dressing over the salad and toss gently, making sure the salad ingredients are well coated.

Remove the fish from the oven, squeeze over the lime juice, and serve with the dressed salad.

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