Trout with Cucumber-Cilantro Salsa Verde
Tender Roasted Carrots
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
Delicate and mild, trout is a fish that doesn’t need to dress to impress. You’ll season it ever so lightly in a savoury-peppery blend before giving it a quick pan searing. Next comes a vibrant salsa verde to spoon onto the fish: finely chopped cucumber, cilantro, a splash of lemon juice and a drizzle of oil is all you need to make this energizing topping. For a contrasting accompaniment, add colourful and tender carrots to the picture.
We will send you:
- 2 Trout fillets (high-protein serving)
- 90g Baby lettuce
- 15ml Minced garlic
- 1 Bunch of cilantro
- 1 Cucumber
- 1 Lemon
- 300g Quartered carrots
- 13.5g Fishing Trip spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)
Contains: Trout
You will need:
Large pan (non-stick if possible)
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
3 g
Sodium
750 mg
Total Carbs
24 g
Sugars
10 g
Protein
34 g
Fibres
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 18 to 22 minutes, until tender when pierced with a fork.
Cook the trout
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the trout fillets dry with paper towel; season with the remaining spice blend and S&P. Add the seasoned trout* to the pan, skin-sides down, and cook, 1 to 2 minutes per side, or until cooked as desired.
Make the salsa verde
While the trout cooks, juice the lemon. Small-dice the cucumber. Roughly chop the cilantro leaves and stems. In a medium bowl, combine the cucumber, cilantro, up to ½ the lemon juice (to taste) and as much garlic as you’d like; drizzle with oil and season with S&P to taste.
Make the salad & serve
In a large bowl, combine the lettuce, as much remaining lemon juice as you’d like and a generous drizzle of olive oil; season with S&P to taste. Divide the roasted carrots and finished trout between your plates. Spoon the salsa verde over the trout. Serve the salad and remaining salsa verde on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
