L’Artisan: Spicy Steelhead Trout Summer Salad Bowls
with Peaches, Chayote, Quinoa & Jalapeño-Mint Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
Celebrate summer in style with these stunning salad bowls. A sophisticated ingredient list gets you some gorgeous plays of flavour and texture. Construct the salad from slices of sweet peaches and crisp chayote intermingled with dark lacinato kale and speckles of red and white quinoa. Fresh mint, lemon and hot jalapeño pepper illuminate every bite, courtesy of a creative vinaigrette. Top each serving with a Mexican-spiced fillet of steelhead trout—sustainably raised in mountain-fed water, so it’s better for you and the environment.
We will send you:
- 2 Steelhead trout fillets
- 1 Bunch of mint
- 1 Jalapeño pepper
- 1 Lemon
- 2 Peaches
- 1 Chayote
- ½ Bunch of lacinato kale
- 95g Red & white quinoa
- 15ml Maple syrup
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Trout
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
65 g
Sugars
19 g
Protein
49 g
Fibre
11 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. Halve and pit the peaches; cut into ¼ inch wedges. Juice the lemon. Peel and cut the chayote into matchsticks; toss with a splash of the lemon juice to prevent browning and season with S&P. Pick the mint leaves off the stems; finely chop the leaves. Core and finely chop the jalapeño.
Cook the trout
Pat the trout dry with paper towel; season with ½ the 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. Transfer to a plate and keep warm.
Make the vinaigrette
In a small bowl, combine the jalapeño (add ½ for medium spicy), maple syrup, 4 tbsp oil (double for 4 portions), ⅔ of the mint, the remaining lemon juice and spices, and S&P.
Make the salad
In a large bowl, combine the quinoa, kale, peaches, chayote, ⅔ of the vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Top with the trout. Drizzle with the remaining vinaigrette. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
