Page 49 - #MyMustard Recipe Book
P. 49

4 5-oz (140 g) steelhead trout fillets
salt and pepper
1 Tbsp (15 mL) canola oil
4 cups (1 L) cooked white or brown rice 2 Long English cucumber, diced
1 carrot, peeled and cut into matchstick pieces
1 avocado, diced
6 scallions, thinly sliced
8 small sheets nori (seaweed paper), torn into
small pieces
2 cup (125 mL) teriyaki sauce
1 Tbsp (15 mL) yellow mustard seed 4 cup (60 mL) mustard sprouts
1. Press the trout between paper towels to dry the surfaces thoroughly. Season on all sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the trout fillets, skin side down. Immediately turn the heat down to medium-low and cook, pressing gently on the back of the fillets to ensure good contact between the skin and the skillet, for about 6 minutes. If the skin doesn’t release easily from the pan, cook a little longer until it lifts easily. Flip the trout and cook on the other side for about
2 minutes, until the fish flakes easily. Transfer to a paper
towel-lined plate to drain.
3. Divide the hot, cooked rice evenly between 4 bowls. 4. Top with the cucumber, carrot, avocado, scallions, and
nori (seaweed paper).
5. Place a trout fillet on each bowl, spooning the teriyaki
sauce evenly on top.
6. Sprinkle with the mustard seeds and sprouts.
Serves 4
Can use wild sockeye salmon instead of the steelhead trout.
Use the snack size package of nori, found in the natural foods section of most supermarkets.
Esther Abel @compatabel
@SKmustard #MyMustard LOVE me some mustard especially in the summer. Yum.
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