Chermoula Steelhead Trout with Warm Heirloom Tomatoes and Lentil Salad

Courtesy of our partners at Riverence.

Takes 45 minutes, Serves 2.

INGREDIENTS

For the Chermoula:

• ¾ teaspoon coriander seeds

• ¾ teaspoon cumin seeds

• 2 garlic cloves

• ¼ teaspoon lemon zest, finely grated

• ¼ cup fresh lemon juice

• 1 teaspoon smoked paprika

• ¾ teaspoon kosher salt

• ¼ teaspoon crushed red pepper flakes

• 1 cup (packed) cilantro leaves with tender stems

• 1 cup (packed) parsley leaves

• ½ cup (packed) mint leaves, reserving 1 tablespoon mint for garnish

• ¾ cup extra virgin live oil

For the Trout & Lentil Salad:

• 2 Fresh & Wild Steelhead Trout Fillets, thawed and patted dry

• 2 tablespoons chermoula seasoning

• Sea salt and cracked black pepper to taste

• ¼ cup extra virgin olive oil

• 1 15-oz. can lentils, drained and rinsed

• 4 heirloom tomatoes, sliced

• 1 Lebanese or English cucumber, thinly sliced

• 1 cup mint leaves, coarsely chopped

• Lemon wedges to serve

INSTRUCTIONS

For the Chermoula:

1. Toast coriander and cumin seeds in a small dry skillet, tossing occasionally until very fragrant, about 2 minutes.

2. Let cool, then lightly crush with a heavy skillet or mallet. Puree toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt and red pepper flakes in a food processor until spices are ground and mixture is very smooth.

3. Add cilantro, parsley, and mint. Process until well combined but slightly textured.

Note: Sauce can be made 3 days ahead. Chill in an airtight container.

For the Trout and Lentil Salad:

1. Pre-heat oven to 400° F. Line a baking sheet with parchment paper. Place the trout fillets on the lined sheet.

2. Brush trout with the chermoula, sprinkle with salt and pepper and drizzle with 1 tablespoon of the oil.

3. Cook for 10-12 minutes or until the trout is opaque and flakes easily.

4. While the trout is cooking, pace the lentils, tomatoes, cucumber, mint, salt, pepper and remaining oil in a large bowl and toss to combine.

5. Add to sheet pan alongside trout the last 5 minutes of cooking to warm. Remove tray from oven and cool 5 minutes.

6. Serve on tray or plate as desired. Garnish with mint leaves and serve with lemon slices.