Charred Corn & Rainbow Trout Salad

Charred Corn & Rainbow Trout Salad

with Peaches, Feta and Spiced Honey Vinaigrette

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Charring corn and peaches stovetop is a great trick for creating a grilled flavour indoors! The sweet and earthy combination of honey, balsamic and our spice blend is sure to - ahem - spice up your life! (Or at least, your dinner.)

Tags:Eat FirstGluten free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


7 g


1 unit

Green Onions

2 unit

Corn on the Cob

1 tsp

Coriander-Cumin Spice Blend

2 unit

Balsamic Vinegar



Rainbow Trout


56 g


28 g

Baby Arugula

Feta Cheese, crumbled


Not included in your delivery





2 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Calories634 kcal
Fat39 g
Saturated Fat0 g
Carbohydrate28 g
Sugar0 g
Dietary Fiber5 g
Protein45 g
Cholesterol0 mg
Sodium290 mg
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Halve and pit the peach, then cut into 1/4-inch thick rounds. Roughly chop the cilantro and discard the stems. Thinly slice the green onions. Peel back and discard the husks from the corn. Carefully slice a 2-cm a piece off one end of the corn to create a flat edge. Stand the corn on your cutting board, and carefully slice the corn kernels off the cob by running your knife down the length of the cob.


Char the corn: Heat a large non-stick pan over high heat. Add a drizzle of oil, then the corn kernels. Cook until lightly charred, 2-3 minutes. Transfer to a plate.


Char the peaches: Reduce the heat to medium. In the same pan, add the peach slices and cook until just golden, about 1 minute per side. Set aside with the corn.


Start the vinaigrette: Add the green onions and as much spice blend as you like to the pan. Cook until fragrant, 1-2 minutes. Transfer to a large bowl.


Cook the fish: Season the fillets with salt and pepper. Add a drizzle of oil to the same pan, then fillets, skin-side up. Cook until the underside of the fish is light golden, about 3-4 min. Flip fish over and continue cooking until a knife tip inserted in the centre of fish and held for 10 sec comes out warm, about 3 more minutes. Using a fork, flake the fish into bite-sized pieces.


Finish the vinaigrette: Meanwhile, whisk the vinegar, honey (DO: measure out) and a large drizzle of oil into the green onion mixture.


Finish and serve: Toss the trout, arugula, feta, green onions, peaches, and corn into the vinaigrette. Garnish with the cilantro leaves and enjoy!