Trout with Creamy Potato Salad & Wilted Spinach

Trout with Creamy Potato Salad

& Wilted Spinach

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Many believe it to be an American classic, but potato salad is actually a popular dish around the world. This version is a fusion of influences from the traditional potato salads of Brazil and several countries throughout Europe. Cornichons, sweet, French gherkin pickles, are often used in the Dutch and Czech preparations, along with the typical mayonnaise and onion. We also included a little Greek yogurt for added creaminess, and some lemon juice to make the salad a zippy side for a seared trout fillet.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Trout with Creamy Potato Salad & Wilted Spinach
Title
  • 4 Cornichons
  • 2 cloves Garlic
  • 2 Large Yukon Gold Potatoes
  • 1 Large Purple Spring Onion
  • 2 Trout Fillets
  • 2 Tbsps Mayonnaise
  • ¼ cup Plain Greek Yogurt
  • 1 Lemon
  • 5 oz Baby Spinach
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Mince the cornichons. Peel the garlic. Thinly slice 1 clove, and mince the other clove until it resembles a paste. Cut the potatoes into large chunks. Peel off the outermost layer of the spring onion. Trim off the end of the tough, dark green part and the root. Thinly slice the rest of the spring onion, keeping the white and light green parts separate from the dark green parts.
Boil the potatoes:
2 Boil the potatoes:
When the pot of water comes to a boil, add the potatoes. Boil 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them under cold water, and transfer them to a medium bowl. Allow them to cool for about 5 minutes.
Cook the trout:
3 Cook the trout:
While the potatoes cool, heat a little olive oil in a large pan on high until hot. Pat the trout fillets dry with paper towels, and season them with salt and pepper. Add the trout to the hot pan, skin side down, and cook 3 to 5 minutes per side or until golden brown and cooked through. Transfer the cooked fillets to a plate.
Make the potato salad:
4 Make the potato salad:
Add the cornichons, garlic paste, mayonnaise, yogurt, the dark green part of the spring onion, and the juice of half the lemon to the bowl with the potatoes. Stir to combine and season with salt and pepper to taste.
Cook the spring onion & wilt the spinach:
5 Cook the spring onion & wilt the spinach:
Wipe out the pan used to cook the fish. Add a little olive oil and heat the pan on medium-high until hot. Add the white and light green sliced spring onion and the sliced garlic. Cook 1 to 2 minutes, or until lightly golden. Add the spinach and remove the pan from the heat. Stir until the spinach wilts slightly, then season with salt and pepper to taste. (If the spinach starts to wilt too much, you can transfer it to a plate to stop the cooking.) Squeeze a little lemon juice over the spinach.
Plate your dish:
6 Plate your dish:
Divide the trout, potato salad, and wilted spinach between 2 plates. Garnish with lemon wedges. Enjoy!

Tips from Home Chefs

Trout with Creamy Potato Salad

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Mince the cornichons. Peel the garlic. Thinly slice 1 clove, and mince the other clove until it resembles a paste. Cut the potatoes into large chunks. Peel off the outermost layer of the spring onion. Trim off the end of the tough, dark green part and the root. Thinly slice the rest of the spring onion, keeping the white and light green parts separate from the dark green parts.
2 Boil the potatoes:
When the pot of water comes to a boil, add the potatoes. Boil 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them under cold water, and transfer them to a medium bowl. Allow them to cool for about 5 minutes.
Boil the potatoes:
Cook the trout:
3 Cook the trout:
While the potatoes cool, heat a little olive oil in a large pan on high until hot. Pat the trout fillets dry with paper towels, and season them with salt and pepper. Add the trout to the hot pan, skin side down, and cook 3 to 5 minutes per side or until golden brown and cooked through. Transfer the cooked fillets to a plate.
4 Make the potato salad:
Add the cornichons, garlic paste, mayonnaise, yogurt, the dark green part of the spring onion, and the juice of half the lemon to the bowl with the potatoes. Stir to combine and season with salt and pepper to taste.
Make the potato salad:
Cook the spring onion & wilt the spinach:
5 Cook the spring onion & wilt the spinach:
Wipe out the pan used to cook the fish. Add a little olive oil and heat the pan on medium-high until hot. Add the white and light green sliced spring onion and the sliced garlic. Cook 1 to 2 minutes, or until lightly golden. Add the spinach and remove the pan from the heat. Stir until the spinach wilts slightly, then season with salt and pepper to taste. (If the spinach starts to wilt too much, you can transfer it to a plate to stop the cooking.) Squeeze a little lemon juice over the spinach.
6 Plate your dish:
Divide the trout, potato salad, and wilted spinach between 2 plates. Garnish with lemon wedges. Enjoy!
Plate your dish:
Browse Steps
1 of 6