Charred Corn & Rainbow Trout Salad
with Peaches, Feta and Spiced Honey Vinaigrette
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.)
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pêche
7 g
Coriandre
1 pièce(s)
Oignons verts
2 pièce(s)
Épi de maïs
1 cc
Mélange d'épices coriandre-cumin
pièce(s)
Vinaigre balsamique
(Contient Sulfites)
2 pièce(s)
Truite arc-en-ciel
(Contient Poisson)
2 cc
Miel
56 g
Bébé roquette
28 g
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
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!