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Pan-Seared Rainbow Trout
with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas
Peppery arugula and refreshing mint replace basil in this non-traditional pesto. It’s the perfect accompaniment to rich, flaky rainbow trout. You’ll be shocked by how delicious sugar snap peas are after a flash under the broiler—it’s a veggie revelation!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
White Quinoa
56 g
Baby Arugula
2 clove
Garlic
7 g
Mint
2 tsp
Whole Grain Mustard
(Contains Mustard)
28 g
Almonds, sliced
(Contains Tree nuts)
340 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
113 g
Sugar Snap Peas, trimmed
Not included in your delivery
unit
Salt*
unit
Oil*
unit
Pepper*
Nutrition Values
Instructions
Cook the quinoa: Wash and dry all produce. Arrange an oven rack at the top of the oven. Preheat the broiler. In a small pot, bring 1 cup water (double for 4 people) to a boil with a large pinch of salt. Once boiling, add the quinoa, cover, reduce to a simmer, and cook for 12-15 minutes until tender. Drain and rinse under cold water.
Meanwhile, finely chop the mint leaves and half the arugula. Mince or grate the garlic. (TIP: If you have a food processor, you can use it to make the pesto in step 3. No need to chop - pulse all the ingredients together!)
Make the pesto: In a medium bowl, combine the mint, chopped arugula, and a very large drizzle of oil. Stir in the garlic. Season with salt and pepper.
Make the quinoa salad: When the quinoa is ready, toss it in a medium bowl with the almonds, remaining arugula leaves, mustard (DO: measure out), and a drizzle of oil. Season with salt and pepper.
Sear the trout: Season the trout with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then trout, skin-side up. Cook until the underside of the fish is light golden, about 3-4 min. Flip fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 more minutes.
Broil the snap peas: Meanwhile, toss the snap peas on a baking sheet with a drizzle of oil and season with salt and pepper. Bake on the top rack of the oven under the broiler for 4-5 minutes, until slightly charred.
Plate: Toss the snap peas with half the pesto then serve the remaining pesto atop the trout. Serve the quinoa salad on the side and enjoy!
