SPRING STEELHEAD TROUT DINNER
Lois Lake steelhead trout dry rubbed w/ maple flakes and chili, served alongside seasonal vegetables (tossed w/ extra virgin olive oil), organic quinoa, honey lemon tahini and an herb vinaigrette.
- Lois Lake steelhead trout (Lois Lake, BC) rubbed w/ maple flakes, ginger, red chili, sumac, garlic, sea salt, black pepper
- Asparagus, broccoli + red radish (tossed w/ extra virgin olive oil)
- Organic quinoa (dry, uncooked)
- Herb vinaigrette (basil, parsley, honey, apple cider vinegar, extra virgin olive oil, sea salt)
- Honey lemon tahini (Parallel tahini, honey, lemon juice)
WHAT YOU'LL NEED AT HOME
An oven, good quality olive oil, salt, a small saucepan to boil the quinoa and a metal tray for roasting the veggies. In total, this dinner should take you approximately 30 minutes to prepare from start to finish and little-to-no culinary skills (though we welcome those!).
HOW WE EAT IT
On most weeknights nights with the fam.
Steelhead, if you haven't had it before, is like a slightly more mild and less fatty version of salmon. We prefer it because it's the kind of fish we could (and do) eat almost every week. The spice level of the rub is mild (and good for most kids). If you have a sheet pan large enough, you can cook the fish and veggies on a single tray - which means minimal mess and maximum enjoyment.
3-4 days in your fridge. We can't guarantee quality or freshness after that.
- Steelhead (Mild)