Trout with Beet Salad

Ingredients

• • 1 ½ lb (675 g) skinless trout fillet, cut into 4 pieces
  • 3 tbsp (45 ml) olive oil
  • ½ tsp (2.5 ml) sambal oelek
  • 1 lemon, zest finely grated and juiced
  • 3 yellow beets (about 13 oz/375 g), cooked and diced
  • 2 shallots, finely chopped
  • 1 small fennel bulb, thinly sliced on a mandoline
  • 2 tbsp fennel fronds, finely chopped
  • 6 cups (140 g) baby spinach