Golden Panko Trout with Veggie Rice Pilaf

Name: Golden Panko Trout with Veggie Rice Pilaf and Fresh Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Salmon Fillets, skin-on; 2 unit(s) Ciabatta Roll; 1.5 cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; 2 unit(s) Mini Cucumber; 113 g Spring Mix; 4 tbsp Mayonnaise; 8 g Dill-Garlic Spice Blend; ⅓ cup Panko Breadcrumbs; 1 tbsp Seasoned Rice Vinegar; 2 tbsp Whole Grain Mustard; 7.5 g Vegetable Stock Powder; tbsp Unsalted Butter*; tbsp Oil*; tsp Salt*; tsp Pepper*

and Fresh Garden Salad

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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!

Allergens:

Salmon

•Wheat

•Barley

•Egg

•Mustard

•Sulphites

•Soy

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

2 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

1.5 cup

Basmati Rice

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 contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

8 g

Dill-Garlic Spice Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories1360 kcal

Fat42 g

Saturated Fat7 g

Carbohydrate192 g

Sugar10 g

Dietary Fiber9 g

Protein52 g

Cholesterol105 mg

Sodium2030 mg

Trans Fat0.2 g

Potassium1400 mg

Calcium200 mg

Iron11 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Small Bowl

•Parchment Paper

•Large Bowl

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!)