Seared Steelhead Trout over Garden Salad

with Artichokes, Sunflower Seeds & Yogurt-Dill Sauce

Allergens: Fish, Milk, Eggs

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Shredded Carrots

    4 ounce

  • Sunflower Seeds

    1 ounce

  • Heirloom Grape Tomatoes

    4 ounce

  • Marinated Artichoke Hearts

    1 unit

  • Mixed Greens

    4 ounce

  • Steelhead Trout

    10 ounce

  • Yogurt

    2 tablespoon

  • Mini Cucumber

    1 unit

  • Red Wine Vinegar

    5 teaspoon

  • Mayonnaise

    2 tablespoon

  • Dried Oregano

    1 teaspoon

  • Dijon Mustard

    2 teaspoon

  • Garlic Powder

    2 teaspoon

  • Dill

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Roughly chop artichokes.

Ingredient Quantities

  • Dill

    ¼ ounce

2

  • Pat trout* dry with paper towels. Season all over with half the oregano (you’ll use the rest later), salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add trout, skin sides down, and cook until skin is crispy, 5-6 minutes. Flip and cook until fish is opaque and cooked through, 4-6 minutes more. 

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

3

  • While trout cooks, in a small bowl, combine dill, mayonnaise, yogurt, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.

Ingredient Quantities

  • Yogurt

    2 tablespoon

  • Mayonnaise

    2 tablespoon

  • Garlic Powder

    2 teaspoon

  • Dill

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

4
  • In a large bowl, whisk together vinegar, mustard, remaining oregano, remaining garlic powder, a large drizzle of olive oil, and a big pinch of sugar; season with salt and pepper.
Ingredient Quantities

  • Garlic Powder

    2 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

5

  • To bowl with dressing, add mixed greens, cucumber, tomatoes, carrots, artichokes, and half the sunflower seeds.

  • Toss to combine; season with salt and pepper.

Ingredient Quantities

  • Sunflower Seeds

    1 ounce

  • Mixed Greens

    4 ounce

  • Salt

    1 teaspoon (tsp)

6

  • Divide salad between shallow bowls. Top with trout and drizzle everything with yogurt-dill sauce. Garnish with remaining sunflower seeds and serve.

Ingredient Quantities

  • Sunflower Seeds

    1 ounce

  • Yogurt

    2 tablespoon

  • Dill

    ¼ ounce