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Charred Corn & Rainbow Trout Salad

Charred Corn & Rainbow Trout Salad

with Peaches, Feta and Spiced Honey Vinaigrette

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2.5 / 4 Ratingout of 31 ratings
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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
Allergens:Sulphites/SulfiteFish/PoissonMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Peach

7 g

Cilantro

1 unit

Green Onions

2 unit

Corn on the Cob

1 tsp

Coriander-Cumin Spice Blend

2 unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

unit

Rainbow Trout

(ContainsFish/Poisson)

56 g

Honey

28 g

Baby Arugula

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

unit

Salt*

2 tsp

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Calories634 kcal
Fat39 g
Carbohydrate28 g
Dietary Fiber5 g
Protein45 g
Sodium290 mg
Instructionsarrow up iconarrow up icon
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Slice the corn kernels off the cob
Slice the corn kernels off the cob
1

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.

2

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
Char the peaches
3

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.

4

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 trout
Cook the trout
5

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.

6

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

7

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