Sumac Steelhead Trout with Pink Lemon & Mint Salsa
Jewelled Rice, Roasted Kohlrabi & Yellow Beets
Cooking time
30 minutes
Servings
2/4
Calories
740 /serving
Bring a spring blush to the table with pink lemon. Sweet and highly aromatic, this specialty citrus lends a rosy hue to this snappy salsa, made with mint leaves and finely chopped shallot. It accents richly coloured fillets of seared steelhead trout (Ocean Wise approved and raised without antibiotics). The accompaniments are equally admirable! There’s jewelled basmati studded with pistachios and plump raisins, along with wedges of roasted kohlrabi and yellow beets. Drop in a creamy mint sauce for even more complexity on each plate.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 225g Yellow beets
- 1 Bunch of mint
- 1 Shallot (or onion)
- 1 Kohlrabi
- 1 Pink lemon
- 25g Raisins
- 25g Chopped pistachios
- 160g Basmati rice
- 60g Garlic-cucumber yogurt (tzatziki)
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Pistachios, Sesame, Sulphites, Trout
You will need:
Medium pot
Large pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
Sodium
710 mg
Total Carb
104 g
Sugars
24 g
Protein
22 g
Fibre
12 g
Preparation
Roast the kohlrabi & beets
Preheat the oven to 450°F. Peel and halve the kohlrabi and beets; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Cook the rice
Meanwhile, halve and peel the shallot; thinly slice ¾ and finely chop the remaining ¼. In a medium pot, heat a drizzle of oil on medium-high. Add the sliced shallot and sauté, 2 to 3 min., until browned. Add the rice, 1 ½ cups water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the raisins and pistachios. Fluff and keep warm.
Make the pink lemon salsa
Meanwhile, cut off the top and bottom of the lemon so it sits flat on your cutting board; cut away the peel and white pith, then small-dice. Pick the mint leaves off the stems; thinly slice the leaves. In a small bowl, combine the lemon, chopped shallot, ½ the mint, a drizzle of oil and S&P.
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.
Make the minty sauce
In a second small bowl, combine the tzatziki, remaining mint and S&P.
Plate your dish
Divide the rice, kohlrabi, beets and trout between your plates. Top the trout with the pink lemon salsa. Serve the minty sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
