Spicy Lime Dressing with Warm Trout and Melon Salad

STEP 1: Make the Dressing

1. Prepare the Ingredients:

   • Melon Preparation: Choose ripe cantaloupe or honeydew for the best flavor. Cut 30g into small chunks to make blending easier.
   • Chili and Garlic: For the chili, deseed it to reduce heat if desired, and chop finely. Mince the garlic to release its flavor.
   • Measure and Gather: Ensure you have all the ingredients—lime, soy sauce, and mint—ready to go.

2. Combine Ingredients:

   • In a medium mixing bowl, add the melon chunks, juice from half a lime, chopped chili, minced garlic, soy sauce, and chopped mint.
   • This combination not only creates a flavorful dressing but also a vibrant color.

3. Blend:

   • Using a hand blender, blend until completely smooth. If you don’t have a hand blender, you can use a regular blender; just transfer the mixture afterward.
   • Taste the dressing. If you prefer it tangier, add more lime juice. For extra spice, consider adding a pinch of red pepper flakes or more chili.

STEP 2: Cook the Trout

1. Heat the Oil:

   • Use a non-stick frying pan to ensure easy cooking and cleaning. Heat the 2 tsp rapeseed oil over low to medium heat. The oil should shimmer but not smoke.

2. Cook the Trout:

   • Placement: Gently place the trout steaks skin-side down in the pan. This allows the skin to crisp up without sticking.
   • Timing: Cook for 5 minutes undisturbed. This helps achieve a crispy texture on the skin.
   • Flipping the Fish: Carefully flip the trout using a spatula. Cook for an additional 3-4 minutes. You can check for doneness by pressing the fillet with a fork; it should flake easily and appear opaque.

3. Prepare the Green Beans:

   • Boiling Water: In a separate pot, bring salted water to a boil. This helps the beans retain their vibrant color.
   • Cooking Time: Add 160g of trimmed green beans and cook for about 7 minutes until tender but still crisp. Taste a bean to check doneness.
   • Draining: Once cooked, drain the beans in a colander. You can rinse them briefly under cold water to stop the cooking process and preserve their bright green color.

STEP 3: Assemble the Salad

1. Combine Salad Ingredients:

   • In a large mixing bowl, combine the drained green beans, remaining shredded melon, 160g of quartered cherry tomatoes, and a handful of roughly chopped fresh coriander.
   • Mixing: Use a wooden spoon or your hands to gently toss the ingredients together.

2. Dress the Salad:

   • Drizzle the prepared dressing over the salad mixture. Start with a small amount and add more as needed to avoid over-saturating.
   • Gently toss the salad until all ingredients are evenly coated. This ensures every bite is flavorful.

3. Plate the Dish:

   • Create a bed of the green bean and melon mixture on two plates. This not only looks appealing but also allows for even distribution of flavors.
   • Top with Trout: Place the cooked trout fillets on top of the salad. Arrange them attractively to enhance the presentation.

4. Garnish and Serve:

   • Drizzle any pan juices from the trout over the fish for added moisture and flavor.
   • Add lime wedges on the side for squeezing over the dish just before eating. This fresh squeeze of lime brightens the flavors.

5. Enjoying the Meal:

   • This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. Consume within a day for optimal freshness.

By following these detailed steps, you'll create a delicious and visually appealing meal that highlights the wonderful flavors of summer! Enjoy your cooking!