I’m thrilled to introduce a new section on my blog titled ‘Easy Homemade’. This section delves into the essence of transforming a mere house into a true home, with a focus on the art of cooking. However, I’ll admit that cooking doesn’t exactly top my list of preferred activities. Nevertheless, I’ve found my way to delicious meals through a collection of simple recipes I’ve managed to put together.
This is a simple and quick recipe that I enjoy preparing when I’m in the mood for fish. I usually choose between salmon and trout based on what’s available at the supermarket during my shopping trips. Personally, I prefer preparing trout over salmon, even though they appear quite similar at first glance. I often struggle to differentiate between them without looking at the label.
I lean towards trout due to its lighter texture, milder flavour, and lower fat content. Plus, The combination of trout with fresh, raw ingredients is exceptionally satisfying, particularly on a warm summer day like today.
- 125g salmon or trout (one single portion).
- A handful of thinly sliced cucumber.
- A handful of thinly sliced radish.
- ½ avocado, sliced.
- Arugula salad – I appreciate its peppery bite.
- Mixed Salad – I usually opt for a pre-made mix in a bag.
- ½ lemon (juice).
- 1 small garlic clove.
- 1.5 teaspoons Dijon mustard.
- 1 teaspoon mixed herbs (or herbes de Provence in France).
- 1 teaspoon Italian mixed spices – my preferred spice blend.
- Salt and pepper (Be cautious of salt due to the saltiness of mustard)
(Note: We skip oil due to the inherent fat content of trout or salmon)
- ½ lemon (juice).
- 3 teaspoons olive oil.
- 1 teaspoon mixed herbs (Herbes de Provence).
- Salt and pepper.
- Gently wash and dry the fish, then prepare the marinade in a separate bowl.
- Combine lemon juice, minced garlic, Dijon mustard, mixed herbs, Italian spices, salt, and pepper. Mix well.
- Coat the trout with the marinade, with the sliced part facing down. Cover it with foil and allow it to marinate in the fridge for about 15-20 minutes
- Place the fish skin side down on a non-stick baking dish or baking sheet. Cover with foil and bake in a preheated oven at 180–200 degrees Celsius. Bake until the fish is thoroughly cooked, approximately 25 minutes – I prefer a slow cooking method to prevent excessive dryness or burning.
- About 2-3 minutes before the fish is fully cooked, remove the foil to allow the surface of the baked fish to slightly darken.
- Prepare the salad dressing by mixing lemon juice, olive oil, mixed herbs, salt, and pepper. Mix well.
- Arrange the sliced cucumber, radish, and avocado alongside the mixed salad and arugula. Add the flaked fish and drizzle the salad dressing over the top.