This whole meal took me twenty minutes to prepare. The orange and ginger glaze gives a delightful tang to the trout. You can use Norwegian or Scottish salmon here too.
These zucchini "chips" go beautifully with the dish. They take longer to cook than the fish, so start with them first.
With a sharp knife, slice your zucchini into thin slices. Lay them on a non stick baking tray, or a silicone baking mat like I have done here.
Brush the slices with a little olive oil and sprinkle some sea salt over them.
For the salmon trout, allow 150g per person. A nice piece of fresh fish can't be beaten.
To make enough glaze for two, here are the ingredients:
1 teaspoon raw badger-friendly honey
1 tablespoon olive oil
1/2 teaspoon crushed garlic
1 teaspoon crushed fresh ginger
1 tablespoon of thick sweet soya sauce (gluten-free, if required)
A pinch of sea salt
1 tablespoon of frozen orange juice concentrate (I used Minute Maid)
Melt this all together in a non - stick frying pan.
When it's bubbling, add the salmon trout and turn down your heat to medium-low.
Let the fish cook for about 2 minutes per side, depending on how well-cooked you like it. I like mine pink in the middle.
Serve immediately with your zucchini chips on the side.
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