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Smoked Trout & Asparagus Salad
with Fingerling Potatoes & Garlic Croutons
45 MIN
2 Servings
From the Test Kitchen
This recipe celebrates our partnership with Monterey Bay Aquarium and World Oceans Day on June 8. We’re making a gourmet salad with smoked trout—rated a Best Choice by Seafood Watch, a nonprofit organization dedicated to promoting sustainable seafood choices. The salad gets delicious flavor and texture from potatoes, asparagus, and pan-toasted garlic croutons, plus pickled mustard seeds for pops of tangy sweetness. (Chefs, your smoked trout doesn’t need any further cooking—just flake it with a fork to your desired size before adding it to the salad!)
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NutritionPER SERVING
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Calories610 Cals (est.)
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instructions
1
Prepare the ingredients:
Remove the trout fillets from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the potatoes lengthwise, then halve on an angle. Halve the bread.Peel the garlic. Peel the onion and cut into ½-inch-wide wedges. Cut off and discard the tough, woody stem ends of the asparagus; halve on an angle. Roughly chop the almonds.
2
Cook the potatoes:
Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.
3
Toast the bread & make the garlic croutons:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the bread, cut side down; place a heavy pot on top and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes on the first side, or until the bread is lightly browned. Flip and cook, occasionally pressing down on the pot, 2 to 3 minutes, or until lightly browned. Transfer to a cutting board. When cool enough to handle, carefully rub the cut sides of the toasted bread with the whole garlic clove; discard the clove. Season with salt and pepper. Medium dice the bread. Wipe out the pan.
4
Pickle the mustard seeds:
In the same pan, combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to a large bowl. Set aside to cool, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.
5
Cook the vegetables:
While the mustard seeds cool, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and asparagus; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Turn off the heat; season with salt and pepper to taste.
6
Flake the trout & plate your dish:
While the vegetables cook, place the trout fillets on a plate; using 2 forks, flake into bite-sized pieces. To the bowl of pickled mustard seeds, add the cooked vegetables, cooked potatoes, almonds, garlic croutons, and flaked trout. Gently toss to thoroughly combine. Add the arugula; gently toss to combine. Season with salt and pepper to taste. Divide between 2 dishes. Season with pepper. Enjoy!
1
Prepare the ingredients:
Remove the trout fillets from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the potatoes lengthwise, then halve on an angle. Halve the bread.Peel the garlic. Peel the onion and cut into ½-inch-wide wedges. Cut off and discard the tough, woody stem ends of the asparagus; halve on an angle. Roughly chop the almonds.
2
Cook the potatoes:
Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.
3
Toast the bread & make the garlic croutons:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the bread, cut side down; place a heavy pot on top and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes on the first side, or until the bread is lightly browned. Flip and cook, occasionally pressing down on the pot, 2 to 3 minutes, or until lightly browned. Transfer to a cutting board. When cool enough to handle, carefully rub the cut sides of the toasted bread with the whole garlic clove; discard the clove. Season with salt and pepper. Medium dice the bread. Wipe out the pan.
4
Pickle the mustard seeds:
In the same pan, combine the mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to a large bowl. Set aside to cool, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.
5
Cook the vegetables:
While the mustard seeds cool, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and asparagus; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Turn off the heat; season with salt and pepper to taste.
6
Flake the trout & plate your dish:
While the vegetables cook, place the trout fillets on a plate; using 2 forks, flake into bite-sized pieces. To the bowl of pickled mustard seeds, add the cooked vegetables, cooked potatoes, almonds, garlic croutons, and flaked trout. Gently toss to thoroughly combine. Add the arugula; gently toss to combine. Season with salt and pepper to taste. Divide between 2 dishes. Season with pepper. Enjoy!
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