Honey mustard ocean trout with rocket and orange salad

Honey mustard ocean trout with rocket and orange salad

(3) Rate it

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

This attractive salad with barbecue trout is a breeze to whip on those hot summer days.

Featured in
Lower cholesterol recipes, Gourmet Recipes


  • 4 (180g each) ocean trout fillets, skin removed
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 2 large oranges
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons olive oil
  • 80g rocket
  • 1/2 cup pitted kalamata olives


  • Step 1
    Preheat grill on high heat. Line a baking tray with baking paper. Place fish on tray. Whisk mustard and honey together in a bowl. Reserve 1 tablespoon of mixture. Brush trout with remaining mustard mixture. Cook under grill for 5 to 7 minutes or until light golden and just cooked through. Remove to a plate. Cover with foil to keep warm.
  • Step 2
    Meanwhile, peel and segment oranges over a bowl, reserving 1 tablespoon of juice. Whisk reserved juice, vinegar, oil and reserved mustard mixture together in a bowl.
  • Step 3
    Combine rocket, olives, orange segments and dressing in a bowl. Serve fish with rocket and orange salad.


  • 1744 kj


  • 20g

    Fat Total

  • 5g

    Saturated Fat

  • 4g


  • 38g


  • 106mg


  • 490.98mg


  • 16g

    Carbs (sugar)

  • 19g

    Carbs (total)

All nutrition values are per serve
  • Author: Nancy Duran
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

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