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.
Fish Marinade:
  • 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)

Salad Dressing:
  • ½ lemon (juice).
  • 3 teaspoons olive oil.
  • 1 teaspoon mixed herbs (Herbes de Provence).
  • Salt and pepper.
  1. Gently wash and dry the fish, then prepare the marinade in a separate bowl.
  2. Combine lemon juice, minced garlic, Dijon mustard, mixed herbs, Italian spices, salt, and pepper. Mix well.
  3. 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
  4. 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.
  5. About 2-3 minutes before the fish is fully cooked, remove the foil to allow the surface of the baked fish to slightly darken.
  6. Prepare the salad dressing by mixing lemon juice, olive oil, mixed herbs, salt, and pepper. Mix well.
  7. 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.

Bon appétit!

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