Pan-Seared Rainbow Trout

Name: Pan-Seared Rainbow Trout with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas
Total time: 30 min
Yield: 2
Cuisine: Traditionnelle
Ingredients: ½ tasse(s) Quinoa blanc; pièce(s) Sel*; 56 g Bébé roquette; 2 gousse(s) Ail; 7 g Menthe; pièce(s) Huile*; pièce(s) Poivre*; 2 cc Moutarde à l’ancienne; 28 g Amandes, tranchées; 340 g Filets de saumon, sans la peau; 113 g Pois sucrés, parés

with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Sans lactose

Allergènes:

Moutarde

•Noix

•Fruit de Mer/Seafood

•Poisson

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

½ tasse(s)

Quinoa blanc

56 g

Bébé roquette

2 gousse(s)

Ail

7 g

Menthe

2 cc

Moutarde à l’ancienne

28 g

Amandes, tranchées

340 g

Filets de saumon, sans la peau

113 g

Pois sucrés, parés

Pas inclus dans votre livraison

pièce(s)

Sel*

pièce(s)

Huile*

pièce(s)

Poivre*

Informations nutritionnelles

/ par portion

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!