riverence
Riverence farmed Rainbow Trout and Steelhead Trout, has a mild flavor and is easy to cook and bake in the oven, sautéd in a pan or grilled and smoked. Rainbow Trout Fillets with Kale Salad, Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese, Trout Cobb Salad With Lemon Dill Dressing are just a few things to try along with our menu selections.
Rainbow Trout, Ravioli and Asparagus Salad with Lemon Vinaigrette
RECIPE AND IMAGE COURTESY OF
Fresh Fish Kitchen
Turn frozen cheese ravioli into a decadent yet light weeknight meal. Fresh basil and lemon zest provide tons of flavor without a heavy sauce to weigh down this bright pasta dish.
Ingredients:
For the Rainbow Trout Ravioli:
1 lb. cheese ravioli, preferably fresh
1 teaspoon plus 2 tablespoons of olive oil, separated
2 6 oz. Clear Springs® Rainbow Trout fillets
1 teaspoon lemon pepper
10 oz. asparagus, cleaned and cut into two-inch pieces
Zest of one lemon
2 tablespoons fresh basil, chopped
For the Lemon Vinaigrette:
¼ cup virgin olive oil
Juice of one lemon
Sea salt to taste
White pepper to taste
Directions:
Step 1 Bring a large pot of water to a boil and cook ravioli following package directions. Rinse and drain pasta; return to large pot and stir in a teaspoon of olive oil to prevent sticking. Cover to keep warm.
Step 2 While pasta is cooking, heat two tablespoons of olive oil in a medium-size sauté pan over medium-high heat. Sear Clear Springs Rainbow Trout, skin side down for 3-4 minutes. Turn, season with lemon pepper and continue cooking for 2-3 more minutes. Remove skin and set aside.
Step 3 In the same skillet, over medium-high heat, add asparagus and cook until crisp-tender.
Step 4 Place cheese ravioli in a large bowl. Break up trout fillets into bite-size pieces and add to pasta. Add the asparagus. Gently toss ingredients together and sprinkle with lemon zest and basil.
Step 5 In a small bowl, whisk together olive oil, lemon juice, lemon zest, sea salt and pepper. Drizzle over rainbow trout ravioli and asparagus. Toss gently to combine and serve immediately.
Takes , Serves 4.
Rainbow Trout with Shiitake Mushrooms & Ginger
RECIPE AND IMAGE COURTESY OF
Fresh Fish Kitchen
Allergy Friendly, Cooking Method, Dairy Free, Gluten Free, Main Dish, Paleo, Pan Sauté
Ingredients:
2 (5-6 oz.) Clear Springs Trout fillets
2 teaspoons olive oil
½ teaspoon paprika
¼ teaspoon each salt and pepper
½ teaspoon dried thyme
1 teaspoon chili pepper flakes
½ cup shiitake mushrooms, cleaned and stems removed
½ cup cherry tomatoes, washed and sliced in half
3 green onions, cleaned and sliced, using white and green parts
2 teaspoons fresh ginger, minced
Additional salt and pepper to taste
Directions:
Step 1 In a small bowl mix together the paprika, salt, pepper, thyme and chili pepper flakes.
Step 2 In a large non-stick skillet, add 2 teaspoons olive oil. Sprinkle trout with seasoning mixture and place trout to one side of the skillet, flesh side down.
Step 3 On the other side of the skillet, while trout is cooking, add the mushroom mixture and cook the trout and vegetables for 2-3 minutes.
Step 4 Flip the trout over and continue to cook. Stir the mushroom mixture, cooking until the mushrooms are tender and tomatoes begin to break down a bit.
Step 5 Sprinkle with salt and pepper and continue cooking until the trout is opaque and flakes easily.
Takes , Serves 2
RECIPE AND IMAGE COURTESY OF
Fresh Fish Kitchen
This protein-packed rainbow trout bowl is filled with nourishing and flavorful ingredients. Stay strong, fit and full with this Middle Eastern-inspired dish that’s perfect for a pescatarian lunch or dinner.
Takes, Serves 2
Rainbow Trout Hummus Bowl
This protein-packed rainbow trout bowl is filled with nourishing and flavorful ingredients. Stay strong, fit and full with this Middle Eastern-inspired dish that’s perfect for a pescatarian lunch or dinner.
Ingredients:
1 cup red quinoa, uncooked
Sea salt, to taste, divided
1 sweet potato
Fresh ground black pepper, to taste, divided
2 teaspoons vegetable oil
4 teaspoons plus 1 tablespoon olive oil, divided
3 teaspoons lemon zest
2 (5-6 ounce) Clear Springs Rainbow Trout fillets, thawed
¼ cup pomegranate seeds
1 small cucumber
1 small yellow beet
2 large red radishes
½ cup Turmeric Hemp Hummus
Crispy-Spicy Chickpeas
¼ cup feta cheese
Lime wedges and micro greens for garnish
Directions:
Step 1 In a medium pot, add dry quinoa and two cups of water. Season with salt and bring to a boil.
Step 2 Cover, reduce heat to low and simmer for 15 to 20 minutes.
Step 3 While the quinoa cooks, peel sweet potato and cut into cubes. Season to taste with salt and pepper.
Step 4 In a large nonstick skillet, heat 2 teaspoons vegetable oil. Sauté the sweet potatoes until tender and toasted on the edges. Set aside.
Step 5 When quinoa is finished cooking, set aside covered for five minutes.
Step 6 After quinoa has rested, fluff with a fork and add 2 teaspoons olive oil and season with additional salt, if necessary, and pepper to taste. Add 3 teaspoons lemon zest. Keep warm.
Step 7 Pat rainbow trout fillets dry and slice in half on the diagonal. Season with salt and pepper to taste.
Step 8 In a large non-stick skillet, heat one tablespoon of oil over medium-high heat. Place rainbow trout fillet halves skin side down in the skillet.
Step 9 Cook for 3-4 minutes, then turn over and continue cooking for 2-3 minutes. Lift and peel skin off and discard. Remove trout from heat.
Step 10 Prepare the rest of the bowl ingredients. Remove seeds from fresh pomegranate. Cut cucumber in half and slice into ¼-inch slices. Peel the yellow beet and slice very thin. Wash the radishes and slice very thin.
Step 11 To serve, divide the hummus between each two large, shallow bowls, spreading it along the inside edge of the bowl with the back of a spoon. Divide the quinoa and place in the bottom of each bowl.
Step 12 Top with two halves of the trout then divide the remaining ingredients between the bowls, the chick peas, sweet potato, cucumber, pomegranates, beets, radishes, feta cheese and garnish with micro greens and lime wedges.
