Golden Panko Trout with Veggie Rice Pilaf
and Fresh Garden Salad- Salmon
- Wheat
- Barley
- Egg
- Mustard
- Sulphites
- Soy
- Milk
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Wheat
- Sulphites
- Gluten
This is a well-balanced meal that satisfies both the eyes and the appetite. Trout fillets are delicately coated in crispy panko creating a golden, crunchy exterior that gives way to tender, flaky fish beneath. Not to be upstaged, the supporting sides of veggie loaded rice, garlic bread and fresh garden greens will have tongues wagging as well!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1.5 cup
Basmati Rice
(May be present: Sesame, Soy, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Wheat, Sulphites)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
2 unit(s)
Mini Cucumber
113 g
Spring Mix
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sesame, Soy, Milk, Mustard, Crustaceans, Fish, Wheat, Sulphites, Gluten)
8 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Sesame, Soy, Milk, Mustard, Peanuts, Tree nuts, Wheat)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(May be present: Sesame, Soy, Egg, Milk, Mustard, Fish, Tree nuts, Wheat)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Sesame, Soy, Egg, Milk, Crustaceans, Fish, Wheat, Sulphites, Gluten)
7.5 g
Vegetable Stock Powder
(Contains: Sulphites, Soy May be present: Sesame, Milk, Mustard, Peanuts, Tree nuts, Wheat)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Halve zucchini lengthwise, then cut into 1/4-inch half moons.
- Core, then cut pepper into 1/4-inch pieces.
- To an unlined baking sheet, add peppers, zucchini, half the Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 10-12 min, stirring halfway through, until tender-crisp.
- Meanwhile, combine mayo and half the mustard.
- Pat trout dry with paper towels. Season with salt and pepper.
- Arrange trout on a parchment-lined baking sheet.
- Spread the mayo-mustard mixture overtop.
- Sprinkle panko overtop. Pressing with fingers to adhere.
- Roast in the top of the oven for 10-12 min, until trout is cooked through.**
- While trout cooks, thinly slice cucumber.
- To a large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. Add cucumbers and spring mix. Do not mix until step 6!
- Melt 1 tbsp (2 tbsp) butter in a microwaveable bowl.
- Halve ciabatta. Brush with butter. Season with salt and pepper.
- Toast in the ___ of the oven for 3-4 min, until browned. (TIP: Keep an eye on buns so they don't burn!)
- Toss salad.
- Fluff rice with a fork. Stir in roasted veggies.
- Divide salad, rice, trout and ciabatta between plates.
