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MAPLE-CHILI STEELHEAD TROUT

Lois Lake steelhead trout dry rubbed w/ maple flakes and chili, served alongside seasonal vegetables (tossed w/ extra virgin olive oil), lemon parsley tahini and an herb vinaigrette.

INGREDIENTS

  • Lois Lake steelhead trout (Lois Lake, BC) rubbed w/ maple flakes, ginger, red chili, sumac, garlic, sea salt,
  • Heirloom carrots + yellow beets (tossed w/ extra virgin olive oil)
  • Herb vinaigrette (basil, parsley, honey, apple cider vinegar, extra virgin olive oil, sea salt)
  • Lemon parsley tahini
  • Lemon

WHAT YOU’LL NEED AT HOME

An oven and some parchment paper.

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 very mild (and good for most kids).

Feeding a big group that loves fish? Order two of these.

GOOD FOR

3-4 days in your fridge. We can't guarantee quality or freshness after that.

SPICE LEVEL

  • Steelhead (Mild)

DIETARY TAGS

  • Gluten-free
  • Dairy-free
  • Nut-free