Any spring vegetable, from young broccoli stalks, brussels sprouts, fava beans, or fiddleheads will work with this salad and pair beautifully with the fish!
Serves 4
Ingredients
- 1 Riverence Steelhead Trout fillet (1 to 2 pounds, skin on)
- 1/4 cup unsalted butter
- 2 tbs fresh shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 tbs fresh lemon juice
- 1/2 tsp kosher salt
- White Peppercorns, cracked
- 1 pound asparagus, stalks trimmed
- 2 cups tender pea shoots
- 4 red radishes, thinly sliced
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest from
- 2 tablespoons fresh Italian parsley, stems removed and finely chopped
- 1 tablespoon shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- Lemon slices, optional garnish
- 1 cup fresh shelled English peas
- 6 tablespoons extra-virgin olive oil
Instructions
For the fish:
Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes or until the shallot is softened.
Add the garlic, lemon zest and salt then simmer for 1 minute. Cool slightly. Squeeze in half of the lemon juice. Place the fish on the prepared baking sheet. Lay diagonally across the baking sheet. Spoon the butter over the fish.
Roast in the oven for 12-17 minutes, depending upon the thickness of the fish. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. Squeeze the other half of the lemon over the fish.
For the dressing:
Combine olive oil, lemon juice, lemon zest, parsley, and shallots together in a small sealable container. Mix together and season to taste with salt and pepper. Set aside.
For the vegetables:
Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Blanch peas in water, boiling until bright green and just tender, about 1 minute. Transfer to ice bath with a wire mesh strainer. Add asparagus tips to blanching water and cook until bright green and just tender, about 1 minute. Transfer to ice bath with a wire mesh strainer. Remove all vegetables from ice bath and transfer to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry. Set vegetables aside.
TO ASSEMBLE AND SERVE
Gently toss the peas, pea shoots, asparagus and radishes with vinaigrette in a large bowl. Season to taste with salt and pepper. Divide salad evenly among four wide, shallow bowls or plates. Place a trout portion to the side of the salad and garnish with lemon slices, if desired
About this recipe
Recipe developed and photographed featuring farmed steelhead trout from Riverence, located along the Snake River in Idaho’s Magic Valley. Riverence is rated as a “Best Choice” green producer by Monterey Bay Aquarium’s Seafood Watch program. Available locally at Nugget Markets. Riverence.com
