Seared Icelandic Cod over Garden Salad
with Artichokes, Sunflower Seeds & Yogurt-Dill Sauce
- Milk
- Fish
- Eggs
This light yet satisfying salad features a base of mixed greens, tomatoes, cucumber, carrots, and marinated artichoke hearts tossed in a Dijon vinaigrette. Mild, buttery steelhead trout is seared until the skin is golden and crispy and the fish is perfectly flaky, then served atop the garden salad. Each portion is finished with a drizzle of creamy yogurt-dill sauce and a sprinkle of sunflower seeds.
Ingredients
4 ounce
Shredded Carrots
1 ounce
Sunflower Seeds
4 ounce
Heirloom Grape Tomatoes
1 unit
Marinated Artichoke Hearts
4 ounce
Mixed Greens
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
10 ounce
Icelandic Cod
(Contains: Fish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
2 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Roughly chop artichokes.
Pat trout* dry with paper towels. Season all over with half the oregano (you’ll use the rest later), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add trout, skin sides down, and cook until skin is crispy, 5-6 minutes. Flip and cook until fish is opaque and cooked through, 4-6 minutes more.
While trout cooks, in a small bowl, combine dill, mayonnaise, yogurt, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.
In a large bowl, whisk to combine red wine vinegar, Dijon mustard, remaining oregano, remaining garlic powder, a large drizzle of olive oil, and a big pinch of sugar; season with salt and pepper.
In a large bowl, whisk together vinegar, mustard, remaining oregano, remaining garlic powder, a large drizzle of olive oil, and a big pinch of sugar; season with salt and pepper.
To bowl with dressing, add mixed greens, cucumber, tomatoes, carrots, artichokes, and half the sunflower seeds.
Toss to combine; season with salt and pepper.
Divide salad between shallow bowls. Top with trout and drizzle everything with yogurt-dill sauce. Garnish with remaining sunflower seeds and serve.
