Steelhead Trout Salade Niçoise
with Blue Baby Potatoes & Crisp Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Niçoise is a gold standard among salads, combining briny olives and sunny tomatoes with a hearty fish component. Showcase tender pan-seared fillets of steelhead trout, adding colourful baby potatoes and crisp green asparagus, wrapped up in an enchanting fresh tarragon vinaigrette.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 140g Cherry tomatoes
- ½ Bunch of asparagus
- 225g Blue potatoes
- 225g Baby potatoes
- 1 Head of Boston lettuce
- 4g Tarragon
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Olives
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Trout
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Slotted spoon
Strainer
Total Fat
55 g
Saturated Fat
11 g
Sodium
1130 mg
Total Carb
59 g
Sugars
14 g
Protein
30 g
Fibre
11 g
Preparation
Boil the potatoes
- Bring a medium pot of salted water to a boil.
- Halve both types of 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, toss with 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; 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 to a simmer and cook, stirring often, 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
