Steelhead Trout Niçoise

Ingredients

• ½ oz Pitted Kalamata Olives
• 1 Roma Tomato
• 2 Garlic Cloves
• 1 Lemon
• 2 oz Green Beans
• 2 Steelhead Trout Fillets
• ¼ oz Capers
• 4 oz Baby Spinach
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Not a fan of fish skin? Don’t worry. Once the trout is cooked, the skin will easily peel off and you can serve it without the skin. Traditional niçoise salad has many of the same components as this dish, including tomatoes, olives, and capers. Some niçoise salads also include green beans and potatoes like this version.

2. 2

   Prepare the Ingredients: Cut olives into ¼” slices. Cut Roma tomato into ½’ dice. Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Trim ends off green beans. Cut into 1” pieces. Cut potato into ½” dice. Rinse trout fillets, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Cook the Trout: heat. Add 1 tsp. olive oil and trout, skin side up, to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove pan from burner and set aside. While trout cooks,

4. 4

   Cook the Potatoes and Green Beans: Bring a small pot with potatoes and 2 cups lightly salted water to a boil over high heat. Cook until tender but not falling apart, 5-8 minutes. Add green beans and cook until bright green and tender, 3-4 minutes. Drain in colander and set aside.

5. 5

   Make the Salad: Mix garlic, 1 Tbsp. lemon juice, and 2 Tbsp. olive oil pepper, potatoes, green beans, and spinach to bowl. Toss to coat.

6. 6

   Make the Tomato Relish: lemon zest (reserve remaining for garnish), olives, capers, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Set aside for flavors to marry.

7. 7

   Plate the Dish: Place salad onto a bowl or shallow plate. Set trout next to salad, skin side down, and top with tomato relish. Garnish to taste with remaining lemon zest and lemon wedges. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. twice. Half is added to tomato relish and remaining garnishes the recipe before you start–we promise it will be time Ƀ Place a colander in the sink