Tandoori Trout Salad

Marinated trout fillets grilled and served over a vibrant mixed bean salad with a side of naan bread.

Healthy Indian High Protein Spicy Salad Trout

Estimated Nutrition

Calories

921

kcal / serving

3684 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

51.2g

per serving

204.8 g total

Protein

55.6g

per serving

222.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Curry Paste

ready-made, for the salad

tbsp

Malt Vinegar

Dairy

100

Plain Yoghurt

for the marinade

Butter

melted

Fruits

piece

Lime

juice only, for the marinade

GrainsCereals

piece

Naan Bread

to serve

LegumesPulses

440

Mixed Beans

canned, drained and rinsed

Liquids

Water

boiling

NutsSeeds

tbsp

Garlic

crushed, for the marinade

tsp

Cumin

ground, for the marinade

tbsp

Coriander

ground, for the marinade

tsp

Garam Masala

for the marinade

pinch

Paprika

for the marinade

pinch

Salt

for the marinade

tbsp

Coriander

chopped fresh

OilsFats

100

Olive Oil

Seafood

600

Trout Fillet

4 x 150g fillets

Vegetables

2.5

Ginger

peeled and grated, for the marinade

piece

Red Onion

finely sliced

piece

Red Chilli

finely chopped

Method

Divide salad onto plates, top with a trout fillet, and serve with naan bread.

Flip the fillets and grill for another 3 minutes, basting again halfway through.

Grill trout fillets for 3 minutes and baste with the lime butter mixture.

Preheat the grill to its highest setting and blend melted butter with the remaining lime juice.

Coat trout fillets in the marinade and chill in the fridge for at least two hours or overnight.

Mix yoghurt, lime juice, garlic, ginger, and spices in a bowl to create the marinade.

Dissolve curry paste in boiling water and combine with beans, onion, lime juice, vinegar, oil, coriander, and chilli.