Serve up this mouthwatering melon salad in summer. Tossed in a chilli lime dressing and topped with omega-rich trout, it’s perfect on balmy days
Prep:10 mins
Serves 2
160g melon, such as cantaloupe or honeydew, shredded1 lime, ½ juiced, ½ cut into wedges½ red chilli, deseeded and chopped1 garlic clove2 tsp reduced-salt soy sauce1 tbsp fresh mint leaves, chopped2 tsp rapeseed oil2 salmon trout steaks (about 265g)160g green beans, trimmed if necessary160g cherry tomatoes, cut into quartershandful of fresh coriander (about 5g) roughly chopped
STEP 1Put 30g of the melon in a bowl with the lime juice, chilli, garlic, soy sauce and mint, then blitz with a hand blender until smooth.STEP 2Heat the oil in a non-stick frying pan over a low heat, add the trout skin-side down and cook for 5 mins until the skin is crispy. Turn the fish and cook for 3-4 mins until the fillets are cooked all the way through. While the fish is cooking, boil the green beans for about 7 mins until tender, then drain.STEP 3Toss the green beans, remaining melon, tomatoes and coriander in a bowl with the dressing until well coated and pile onto two plates. Top with the fish, any pan juices and any dressing left in the bowl. Serve with the lime wedges for squeezing over.
