Springtime steelhead trout salade nicoise - Extra large standard

L’Artisan

Springtime Steelhead Trout Salade Niçoise

with Blue Baby Potatoes & Crisp Asparagus

900 cals

20 mins

Ocean Wise
No added dairy
No added gluten

Description

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.

Contains:

Mustard, Trout

Ingredients

for 2 servings

  • 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)

Nutrition

Total fat

61g

Saturated Fat

11g

Sodium

1110mg

Total carbs

62g

Sugar

14g

Protein

31g

Fibres

9g

Recipe Instructions

Springtime Steelhead Trout Salade Niçoise - Step #1 Boil the potatoes
Step 1: 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.
Springtime Steelhead Trout Salade Niçoise - Step #2 Mise en place
Step 2: 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.
Springtime Steelhead Trout Salade Niçoise - Step #3 Cook the trout
Step 3: 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.
Springtime Steelhead Trout Salade Niçoise - Step #4 Blanch the asparagus
Step 4: 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.
Springtime Steelhead Trout Salade Niçoise - Step #5 Plate your dish
Step 5: Plate your dish
Divide the lettuce between your plates. Top with the potatoes, asparagus, tomatoes, olives and trout. Drizzle with the vinaigrette. Bon appétit!
Springtime Steelhead Trout Salade Niçoise - Step #6 Adopt Richard
Step 6: Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.