Moroccan Ocean Trout Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 ocean trout fillets
• 2 tablespoons ras el hanout spice mix
• 1/4 cup pine nuts
• 1 tablespoon preserved lemon, chopped finely
• 1 red onion, sliced
• 1/4 cup dried cranberries
• 2 lebanese cucumbers
• 1 -2 avocado
• 1 bunch rocket or 1 bunch spinach
• 2 tablespoons rice bran oil
• 2 tablespoons rice vinegar
• 2 teaspoons rose water

Recipe

• 1 toast pine nuts til brown. soak cranberries in a little warm water or verjuice.
• 2 gently fry the onion in a little olive oil til soft. add a little brown sugar and some good balsamic vinegar if it suits you. remove from pan.
• 3 coat the trout with olive oil and then dust with ras el hanout. heat pan and fry trout few a couple of minutes on each side before transferring to the oven to cook through. this only takes 5-10minutes depending on the size of your fillets and how you like it cooked. i'm sure you could continue the cooking in the pan, its just that i always pop it in the oven. remove from oven and cool.
• 4 slice cucumbers and avocado and arrange over rocket.
• 5 to make the dressing combine rice bran oil, rice vinegar and rosewater. adjust to taste.
• 6 assemble salad by scattering pine nuts, preserved lemon, drained cranberries, caramelized onion and cooled, flaked ocean trout over rocket.
• 7 drizzle with dressing and season with salt and pepper. enjoy.