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Pan-Seared Rainbow Trout

Pan-Seared Rainbow Trout

with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas

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Peppery arugula and refreshing mint replace basil in this non-traditional pesto. It’s the perfect accompaniment to rich, flaky rainbow trout. You’ll be shocked by how delicious sugar snap peas are after a flash under the broiler—it’s a veggie revelation!

Tags:Dairy free
Allergens:Mustard/MoutardeTree Nut/NoixSeafood/Fruit de MerFish/Poisson

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

White Quinoa

56 g

Baby Arugula

2 clove

Garlic

7 g

Mint

2 tsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

340 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

113 g

Sugar Snap Peas, trimmed

Not included in your delivery

unit

Salt*

unit

Oil*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Cook the quinoa: Wash and dry all produce. Arrange an oven rack at the top of the oven. Preheat the broiler. In a small pot, bring 1 cup water (double for 4 people) to a boil with a large pinch of salt. Once boiling, add the quinoa, cover, reduce to a simmer, and cook for 12-15 minutes until tender. Drain and rinse under cold water.

2

Meanwhile, finely chop the mint leaves and half the arugula. Mince or grate the garlic. (TIP: If you have a food processor, you can use it to make the pesto in step 3. No need to chop - pulse all the ingredients together!)

3

Make the pesto: In a medium bowl, combine the mint, chopped arugula, and a very large drizzle of oil. Stir in the garlic. Season with salt and pepper.

4

Make the quinoa salad: When the quinoa is ready, toss it in a medium bowl with the almonds, remaining arugula leaves, mustard (DO: measure out), and a drizzle of oil. Season with salt and pepper.

5

Sear the trout: Season the trout with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then trout, 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 centre and held for 10 sec comes out warm, about 3 more minutes.

6

Broil the snap peas: Meanwhile, toss the snap peas on a baking sheet with a drizzle of oil and season with salt and pepper. Bake on the top rack of the oven under the broiler for 4-5 minutes, until slightly charred.

7

Plate: Toss the snap peas with half the pesto then serve the remaining pesto atop the trout. Serve the quinoa salad on the side and enjoy!