Grilled rainbow trout fillet served with seaweed salad in soy sauce dressing


  • Combine all dressing ingredients in a bowl , mix well and keep aside till use.
  • Coat rainbow trout fillet with oil and season with salt and black pepper.
  • Place fish filet  skin side down in a preheat grill or pan.
  • Cook for 4 minutes each side.
  • Meanwhile place all salad in a bowl , pour dressing and mix well.
  • Once the rainbow trout is done place on plate and garnish with seaweed salad and lemon wedge.

Ingredients soy sauce dressing

  • O’Food soy sauce 10 ml
  • Garlic minced,1 clove
  • Apple vinegar 10 ml
  • Wasabi paste 2 gr
  • Toasted sesame seed 1 gr

Ingredients seaweed salad

  • O’Food dried sliced seaweed soaked with water for 10 minutes ,drain ,rinse then squeeze out excess water 10 gr
  • Cherry tomato cut in half 40 gr
  • Rucola 15 gr
  • Spring onion sliced 10 gr
  • Red bell pepper sliced 20 gr
  • Micro green salad 15 gr

Ingredients rainbow trout

  • Rainbow trout fillets 2 piece
  • Extra virgin olive oil 10 ml
  • Table salt to taste
  • Crushed black pepper to taste
  • Lemon wedge to garnish