Steelhead Trout & Everything Bagel Grains
with Horseradish Cucumber Salad, Pickled Cabbage & Lemon-Dijon Sauce
- Fish
- Milk
- Eggs
- Sesame
Golden pan-seared steelhead trout is served over a warm medley of grains embellished with everything bagel seasoning and a drizzle of olive oil. A cool, yogurt-based horseradish-dill cucumber salad and tangy quick-pickled cabbage are served alongside for a refreshing contrast, and a bright lemon-Dijon sauce ties everything together.
Ingredients
1 unit
Lemon
10 teaspoon
White Wine Vinegar
10 ounce
Steelhead Trout
(Contains: Fish)
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Mini Cucumber
½ ounce
Creamy Horseradish Sauce
(Contains: Eggs)
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
4 teaspoon
Dijon Mustard
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
¼ ounce
Dill
1 unit
Microwavable Grain Blend
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a medium microwave-safe bowl, combine vinegar, ¼ cup water, 1 TBSP sugar, and a pinch of salt (½ cup water and 2 TBSP sugar for 4 servings).
-
Stir in cabbage; microwave for about 1 minute.
-
Stir and set aside to pickle until ready to serve.
-
Quarter lemon. Pick and roughly chop fronds from dill. Trim and halve cucumbers lengthwise; slice crosswise into ½-inch-thick half-moons.
-
In a small bowl, combine mayonnaise, mustard, and juice from half the lemon (juice from whole lemon for 4 servings).
-
In a second medium bowl, combine yogurt, horseradish sauce, and half the dill; season with salt and pepper.
-
Stir in cucumbers until coated; refrigerate until ready to serve.
-
Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
-
Place grains in a third medium bowl; add Everything Bagel Seasoning and a large drizzle of olive oil. Stir to combine.
-
Pat trout* dry with paper towels; season generously with salt and pepper.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout to pan, skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until fish is golden and cooked through, 4-6 minutes more.
-
Transfer to a plate.
-
Divide trout, grains, pickled cabbage (draining first), and cucumber salad between plates. Drizzle trout with lemon-Dijon sauce and garnish with remaining dill. Serve.
