BBQ-Spiced Trout & Arugula-Peach Salad
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BBQ-Spiced Trout & Arugula-Peach Salad

BBQ-Spiced Trout & Arugula-Peach Salad

with Tomato & Sherry-Dijon Vinaigrette

Summery vibes abound in this flavorful dish of BBQ-spiced trout and peppery arugula salad with juicy peach and tomato. You’ll baste the fish with garlic butter while it cooks for an extra-tasty touch and whip up a quick salad dressing with Dijon mustard and sherry vinegar to add brightness and complexity to the fresh salad.

Tags:
Carb Smart
Easy Prep
New
Allergens:
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Peach

1 unit

Tomato

3 clove

Garlic

5 teaspoon

Sherry Vinegar

2 teaspoon

Honey

2 teaspoon

Dijon Mustard

10 ounce

Steelhead Trout

(Contains Fish)

1 tablespoon

Sweet and Smoky BBQ Seasoning

2 ounce

Arugula

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

3 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories690 kcal
Fat55 g
Saturated Fat18 g
Carbohydrate20 g
Sugar15 g
Dietary Fiber2 g
Protein32 g
Cholesterol130 mg
Sodium220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Whisk
Paper Towel
Large Pan
Large Bowl

Instructions

Prep & Make Vinaigrette
1

• Wash and dry produce. • Place one garlic clove on a cutting board. Lay the broad side of your knife on top and gently press down with the heel of your hand to crush the clove; remove peel. Repeat with remaining garlic. Halve peach and remove pit; thinly slice. Halve tomato lengthwise; cut into 1⁄2-inch-thick half-moons. • In a medium bowl, whisk together vinegar, honey, mustard, and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper.

Cook Trout
2

• Pat trout* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout, skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and almost cooked through, 3-5 minutes more. • In the last minute of cooking, add crushed garlic, BBQ Seasoning, and 3 TBSP butter (6 TBSP for 4 servings). Carefully tilt pan so butter pools on one side. Using a large spoon, spoon hot butter over trout until coated and cooked through, 1-2 minutes more. Remove from heat.

Toss Salad
3

• In a large bowl, combine arugula, peach, and tomato. Season with salt and pepper. Drizzle with as much vinaigrette as you like. Toss to coat.

Serve
4

• Divide trout and salad between plates. Drizzle trout with as much remaining butter from pan as you like. Serve.

Trout is fully cooked when internal temperature reaches 145°.

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