Maple-Dijon Glazed Steelhead Trout with Garlic-Herb Fingerlings & Fennel Salad
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Maple-Dijon Glazed Steelhead Trout

with Garlic-Herb Fingerlings & Fennel Salad

40 MIN
$17.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Savory-sweet glazed trout fillets pair perfectly with hearty potatoes (finished with garlic-herb butter and balsamic onions) and a wintry salad of rosemary-roasted fennel, pear, arugula, and candied pistachios.

TECHNIQUE TO HIGHLIGHT
To make the candied pistachios, you’ll cook them briefly in the pan with date syrup to develop that sweet, sticky coating. Transferring them to parchment or a lightly greased plate is key so they don’t stick to the plate as they cool!
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  • Nutrition
    PER SERVING
  • Calories
    1120 Cals (est.)
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fresh
ingredients
Maple-Dijon Glazed Steelhead Trout with Garlic-Herb Fingerlings & Fennel Salad
Title
  • 2 Sustainably Sourced, Skin-On Steelhead Trout Fillets
  • 2 oz Arugula Or 1 Head Butter Lettuce
  • ¾ lb Fingerling Potatoes
  • 1 Fennel Bulb
  • 1 Pear
  • 1 Tbsp Dijon Mustard
  • 3 Tbsps Green Goddess Dressing
  • 1 bunch Parsley
  • 2 Tbsps Roasted Pistachios
  • 1 oz Garlic & Herb Spreadable Butter
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1½ Tbsps Spicy Maple Syrup
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 tsps Date Syrup
  • 1 bunch Rosemary
time-saving
tips & techniques
Roast & finish the potatoes
1 Roast & finish the potatoes

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Halve the potatoes lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to one sheet pan and arrange in an even layer, cut side down. Place on the lower oven rack; roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter; season with salt and pepper. Toss to coat.

Prepare the fennel
2 Prepare the fennel

Meanwhile, cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Place the sliced fennel and rosemary sprigs on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Roast the fish & fennel
3 Roast the fish & fennel

In a bowl, combine the maple syrup and mustard. Transfer half the maple mustard to a separate bowl and set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the other side of the sheet pan of prepared fennel, skin side down. Evenly spread or brush the remaining maple mustard onto the seasoned fish. Place on the upper oven rack; roast 10 to 13 minutes, or until the fennel is tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Carefully discard the rosemary sprigs.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Make the candied pistachios
4 Make the candied pistachios

Meanwhile, line a plate with parchment paper or lightly grease with oil. Roughly chop the pistachios. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the date syrup. Cook, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Transfer to the prepared plate in an even layer to avoid sticking. Set aside to cool. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
5 Prepare the remaining ingredients

Quarter, core, and thinly slice the pear. Roughly chop the parsley leaves and stems. Roughly chop the onions. If you received butter lettuce, cut off and discard the root ends of the lettuce; roughly chop the leaves.

Make the salad & serve your dish
6 Make the salad & serve your dish

Just before serving, in a large bowl, combine the arugula or chopped lettuce, sliced pear, and roasted fennel. Add enough of the green goddess dressing to coat (you may have extra); season with salt and pepper. Toss to combine. Serve the roasted fish with the salad and finished potatoes. Garnish the fish with the chopped parsley. Garnish the salad with the candied pistachios. Garnish the potatoes with the chopped onions. Serve the reserved maple mustard on the side. Enjoy!

Tips from Home Chefs

Roast & finish the potatoes
1 Roast & finish the potatoes

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Halve the potatoes lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to one sheet pan and arrange in an even layer, cut side down. Place on the lower oven rack; roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter; season with salt and pepper. Toss to coat.

2 Prepare the fennel

Meanwhile, cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Place the sliced fennel and rosemary sprigs on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Prepare the fennel
Roast the fish & fennel
3 Roast the fish & fennel

In a bowl, combine the maple syrup and mustard. Transfer half the maple mustard to a separate bowl and set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the other side of the sheet pan of prepared fennel, skin side down. Evenly spread or brush the remaining maple mustard onto the seasoned fish. Place on the upper oven rack; roast 10 to 13 minutes, or until the fennel is tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Carefully discard the rosemary sprigs.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Make the candied pistachios

Meanwhile, line a plate with parchment paper or lightly grease with oil. Roughly chop the pistachios. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the date syrup. Cook, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Transfer to the prepared plate in an even layer to avoid sticking. Set aside to cool. Taste, then season with salt and pepper if desired.

Make the candied pistachios
Prepare the remaining ingredients
5 Prepare the remaining ingredients

Quarter, core, and thinly slice the pear. Roughly chop the parsley leaves and stems. Roughly chop the onions. If you received butter lettuce, cut off and discard the root ends of the lettuce; roughly chop the leaves.

6 Make the salad & serve your dish

Just before serving, in a large bowl, combine the arugula or chopped lettuce, sliced pear, and roasted fennel. Add enough of the green goddess dressing to coat (you may have extra); season with salt and pepper. Toss to combine. Serve the roasted fish with the salad and finished potatoes. Garnish the fish with the chopped parsley. Garnish the salad with the candied pistachios. Garnish the potatoes with the chopped onions. Serve the reserved maple mustard on the side. Enjoy!

Make the salad & serve your dish
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