BBQ-Spiced Trout & Arugula-Peach Salad
with Tomato & Sherry-Dijon Vinaigrette
Summery vibes abound in this flavorful dish of BBQ-spiced trout and peppery arugula salad with juicy peach and tomato. You’ll baste the fish with garlic butter while it cooks for an extra-tasty touch and whip up a quick salad dressing with Dijon mustard and sherry vinegar to add brightness and complexity to the fresh salad.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Peach
1 unit
Tomato
3 clove
Garlic
5 teaspoon
Sherry Vinegar
2 teaspoon
Honey
1 unit
Dijon Mustard
10 ounce
Steelhead Trout
(Contains Fish)
1 tablespoon
Sweet and Smoky BBQ Seasoning
2 ounce
Arugula
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve peach and remove pit; thinly slice. Halve tomato lengthwise, then lay flat and cut into ½-inch-thick half-moons. Place one garlic clove on cutting board. Lay the broad side of your knife on top and gently press down with the heel of your hand to crush the clove; remove peel. Repeat with remaining garlic. • In a medium bowl, whisk together sherry vinegar, honey, mustard, and 2 TBSP olive oil (4 TBSP for 4 servings). Season with salt and pepper.
• Pat trout* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout to pan, skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and almost cooked through, 3-5 minutes more. • In the last minute of cooking, add crushed garlic, BBQ seasoning, and 3 TBSP butter (6 TBSP for 4 servings) to pan. Carefully tilt pan so butter pools on one side. Using a large spoon, spoon hot butter over trout until coated and cooked through, 1-2 minutes more.
• In a large bowl, combine arugula, peach, and tomato. Season with salt and pepper. Drizzle with as much vinaigrette as you like. Toss to coat.
• Divide trout and salad between plates. Drizzle trout with as much remaining butter from pan as you like. Serve.
Trout is fully cooked when internal temperature reaches 145°.
