Springtime Steelhead Trout Salade Niçoise
with Blue Baby Potatoes & Crisp Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
900 /serving
Vive le printemps! This chic spread has springtime written all over it… in French. Niçoise is a gold standard among salads, combining briny olives and sunny tomatoes with a fish component. You’ll showcase tender pan-seared fillets of steelhead trout (sustainably raised and Ocean Wise approved). Add the deep hue of blue baby potatoes and the crisp green of blanched asparagus, wrapped up in an enchanting fresh tarragon vinaigrette.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 450g Blue potatoes
- 140g Cherry tomatoes
- 1 Bunch of tarragon
- 1 Head of Boston lettuce
- ½ Bunch of asparagus
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Olives
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Trout
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Slotted spoon
Oil
Salt & pepper (S&P)
Total Fat
61 g
Saturated Fat
11 g
Sodium
1110 mg
Total Carb
62 g
Sugars
14 g
Protein
31 g
Fibre
9 g
Preparation
Boil the potatoes
Bring a medium pot of salted water to a boil. Halve the potatoes (quarter if large). Add to the pot of boiling water and boil, 11 to 13 min., until tender. Using a slotted spoon, transfer the potatoes to a bowl; season generously with S&P. Reserve the pot of boiling water.
Mise en place
Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle. Separate the lettuce leaves; tear the leaves. Halve the tomatoes. In a small bowl, combine the tomatoes, a drizzle of oil and S&P. Pick the tarragon leaves off the stems; roughly chop the leaves. In a second small bowl, combine the vinaigrette, tarragon, 1 tbsp oil (double for 4 portions) and ⅓ of the spices.
Cook the trout
Pat the trout dry with paper towel; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Blanch the asparagus
Meanwhile, add the asparagus to the reserved pot of boiling water; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until crisp. Drain and transfer to a bowl of ice water. Once cool, drain the asparagus.
Plate your dish
Divide the lettuce between your plates. Top with the potatoes, asparagus, tomatoes, olives and trout. Drizzle with the vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
