Rainbow Trout with Quinoa Salad
 
Ingredients:  
12 Ocean JewelTM Rainbow Trout fillets, thawed
2 cups quinoa, rinsed
1 tsp salt, divided
1 1/2 cups olive oil, divided
2 tbsp minced garlic
1 lb chopped kale (about 2 cups)
1/2 tsp pepper, divided
1/3 cup red wine vinegar
1 tsp dried oregano
2 tbsp honey
2 cups halved heirloom cherry tomatoes
1 1/2 cups chopped cucumber
2 cups sour cream
1/4 cup finely chopped fresh dill
2 tsp fresh lemon juice
2 tbsp finely chopped fresh chives
 
DIRECTIONS:

1. Bring quinoa, 3 cups water and 1/2 tsp salt to a boil in a saucepan. Reduce heat, cover and cook on medium-low for 15 minutes. Remove from heat and fluff with a fork; transfer to large bowl.
2. Heat 1/4 cup oil in large skillet over medium heat. Add garlic and kale; cook until wilted, about 5 minutes. Season with 1/4 tsp each salt and pepper; add quinoa.
3. Whisk together 1 cup oil, vinegar, oregano, honey and 1 tsp salt. Pour half over quinoa mixture and add tomatoes and cucumber. Toss to combine.
4. Stir together sour cream, dill, lemon zest, lemon juice and 1/4 tsp each salt and pepper. Refrigerate until ready to use.
5. Heat remaining oil in non-stick skillet over medium-high heat. Lightly season fish with remaining salt. Place fish in skillet skin side down; cook, turning once, for 3 to 4 minutes or until flakes easily with a fork and cooked through.
6. Divide sour cream mixture among 12 plates, spreading it towards edges of plate. Top with quinoa salad and a fish fillet. Drizzle with some of the remaining vinaigrette and sprinkle with chives.

Tip: This recipe can be used with any fish, such as Ocean JewelTM Salmon, Tilapia, Cod, Haddock or Basa.

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Quantity Item Your cost
12 Ocean JewelTM Rainbow Trout fillets, thawed $
2 cups quinoa, rinsed $
1 tsp salt, divided $
1 1/2 cups olive oil, divided $
2 tbsp minced garlic $
1 lb chopped kale (about 2 cups) $
1/2 tsp pepper, divided $
1/3 cup red wine vinegar $
1 tsp dried oregano $
2 tbsp honey $
2 cups halved heirloom cherry tomatoes $
1 1/2 cups chopped cucumber $
2 cups sour cream $
1/4 cup finely chopped fresh dill $
2 tsp fresh lemon juice $
2 tbsp finely chopped fresh chives $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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