Best 5 Five Spice Trout With Carrot Salad Recipes
If you are looking for a delicious and versatile dish that is sure to impress even the most discerning palate, look no further than five spice trout with carrot salad. This tantalizing dish combines the delicate flavor of trout with the aromatic warmth of five spice powder, creating a harmonious blend that will captivate your taste buds. Served atop a bed of crisp and refreshing carrot salad, this dish is a symphony of flavors that will leave you craving more. With its quick and easy preparation, this recipe is perfect for weeknight meals or special occasions alike, making it a must-try for any home cook. So gather your ingredients and let's embark on a culinary journey that will transport you to a world of exquisite flavors.
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FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Provided by Sue Li
Categories dinner, easy, weeknight, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
- In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
- While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.
SPICED CARROT SALAD
Categories Side Pistachio Carrot Summer Anise Dill Cilantro Coriander Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
- Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
- Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
- To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
SWEET CARROT SALAD
This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.
Provided by Doug Matthews
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Nutrition Facts : Calories 105 calories, Carbohydrate 20.6 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 60.3 mg, Sugar 15.3 g
SPICY CARROT SALAD
Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Top and tail the carrots, scrub or scrape off the skin as required.
- Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
- When cool, strain the carrots and cut them into slices or chunks.
- Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
- Leave to cool, serve garnished with freshly chopped parsley.
Nutrition Facts : Calories 120.5, Fat 7.1, SaturatedFat 1, Sodium 675.3, Carbohydrate 14.4, Fiber 4.1, Sugar 7.2, Protein 1.3
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use a good quality five-spice powder. This is the key ingredient in this recipe, so make sure you use a good quality brand.
- Don't overcook the trout. Trout is a delicate fish, so it's important not to overcook it. Cook it just until it is cooked through, or it will become dry and tough.
- Make the carrot salad ahead of time. This salad can be made up to a day in advance, so it's perfect for a busy weeknight meal.
- Serve the trout with your favorite sides. This recipe is great with roasted vegetables, mashed potatoes, or rice.
Conclusion:
This five-spice trout with carrot salad is a delicious and healthy meal that is perfect for any occasion. The trout is cooked to perfection and the carrot salad is light and refreshing. This recipe is sure to be a hit with your family and friends.
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