Roasted Trout with Lemon & Rosemary

Pan Roasted Trout with Lemon & Rosemary

My first (and maybe my last?) fishing pole was a Mickey Mouse fishing pole.

With a conviction to teach his daughter where food came from, my dad took me fishing when I was young. I remember catching a fish just once, but remember at least several meals while camping that my dad had caught on a hook.

In Colorado our fishing access is limited to creeks and reservoirs (there are a few lakes, but they are tiny, some would call them ponds). It seems it is always trout, though I really know nothing about fishing, so I could be wrong. But what I know is that many a meal was served to me as a kid, where a whole trout was seasoned and roasted. I struggled to learned how to separate the meat from the bones in one fell swoop, usually picking them out one by one. 

I know that seeing the whole fish is off putting to some— I don’t blame you. But to me, it’s part of the experience. It says something about that dish; makes it feel “more,” like maybe your dad caught the fish himself.

Pan Roasted Trout with Lemon & Rosemary
Pan Roasted Trout with Lemon & Rosemary

Fresh, trout can have a quite mild flavor. It’s meat is flakey and delicate, and pairs well with a spritz of lemon, a side of potatoes, and fresh herbs. 

It feels like a hallmark of summer to me: a sign that the creeks are gushing and full of life, a part of camping season, and best enjoyed with other fresh summer finds, like rosemary. 

Pan Roasted Trout with Lemon & Rosemary

Roasted Trout with Lemon & Rosemary

Published June 26, 2018 by
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Yields: 2-4   |    Active Time: 45 minutes



Ingredients:

  • 2 whole trout, dedressed 
  • 1 lemon, sliced
  • 1/4 teaspoon ground pepper
  • 2 springs rosemary 
  • 2 tablespoons avocado oil
  • 3 cups diced red potatoes
  • 2 cloves garlic, minced

  • Directions:

    1. Preheat oven to 400°F. Toss diced potatoes and minced garlic in olive oil. Spread out on a sheet pan, and sprinkle with half of the salt and pepper. Then, bake for 30 minutes, until potatoes are just starting to turn golden on the outside.
    2. Meanwhile, season each fish with the remaining salt & pepper. Then, place half of the lemon slices and 1 sprig of rosemary in the cavity of each fish. If desired, tie the fish closed with twine.
    3. After the potatoes have cooked for 30 minutes, push them to either side of the baking sheet to make room for the fish. Place each fish on the pan, and return pan to oven for 20 minutes, or until meat is opaque and easily flakes when pricked with a fork. Potatoes should also be tender all the way through when pricked with a fork. Serve hot.

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    Spring Salmon Burgers Made with Canned Salmon

    Spring Salmon Burgers Made with Canned Salmon

    I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

    Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

    Spring Salmon Burgers Made with Canned Salmon

    Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

    Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

    Spring Salmon Burgers Made with Canned Salmon

    Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

    Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

    Spring Salmon Burgers Made with Canned Salmon

    In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

    Spring Salmon Burgers Made with Canned Salmon

    Published April 17, 2018 by
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    Serves: 3   |    Total Time: 20 minutes



    Ingredients:

      For the Salmon Burgers:
    • 1 six ounce can of salmon, juices drained
    • 1 egg
    • 1/4 cup cornmeal or almond meal
    • 1 tablespoon minced parsley
    • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
    • 1/4 teaspoon salt 
    • 1/8 teaspoon ground cayenne
    • 1 garlic clove, minced
    • 2 tablespoon minced onion
    • 1 tablespoon coconut oil

    • For the Yougurt Sauce:
    • 3 tablespoons greek yogurt
    • 1 tablespoon lemon juice
    • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
    • 1/16 teaspoon each salt & ground cayenne

    Directions:

    1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
    2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
    3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
    4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

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    Coconut Crusted Mahi-Mahi with Cara Cara Orange Salsa

    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa

    There are days I plan dinner from the moment I wake up. The way the ingredients will feel as I chop them, the way they all come together, and the way they'll taste when finally on my fork. And then there are the days when I have no plan at all. On our drive home Oliver asks, "What’s for dinner?" and it catches me by surprise as if I didn’t know dinner was happening that day. I find this happens the most when I’m busy, the days I have the least time to day dream about recipes.

    These are always the days I can’t fit a grocery run in. Instead, I focus on one ingredient that I know we have. In this case, it was frozen mahi-mahi fillets. Then, with mahi-mahi as the muse, I brainstorm recipes. Fish tacos? But we don’t have tortillas. Or salsa. Or cheese. Fish curry? When was the last time I bought coconut milk? Coconut. I have coconut, I thought as I remembered the pink bag of coconut buried with other baking supplies in the pantry.

    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa
    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa

    This is how the pieces fall together. Sometimes it’s a disaster. Other times it’s happy coincidence, like it was meant to be. Like it had been planned. That’s how I first discovered this meal. A win; happy coincidence. I have since made this quite a few times—even planned on making it several times after the one happy coincidence.

    The toasted coconut on the outside gives the flaky fish a crispy finish, and while you could probably use whatever fruit salsa you want, the citrus from the cara cara oranges cuts through the fish and coconut, balancing out the dish. Avocado brings it all together (like avocado so often does).

    The other wonderful thing about mahi-mahi is that it cooks quite fast — just 10-12 minutes in the oven. And while the oven is doing it’s thing, you can be prepping the salsa. SO while this dinner has an “ooh, wow, pretty” effect on the eyes it’s really not going to take you much time to through together.

    Coconut Crusted Mahi Mahi with Cara Cara Orange Salsa

    Coconut Crusted Mahi-Mahi with Cara Cara Orange Salsa

    Published March 20, 2018 by
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    Serves: 4   |    Total Time: 20 minutes



    Ingredients:

    • 4 four-ounce fillets mahi-mahi (if frozen, thaw first)
    • 1/2 cup gluten-free flour (try cassava flour, or cup-for-cup gluten-free flour mix)
    • 1/4 teaspoon salt
    • 1/2 cup desiccated shredded coconut
    • 1 egg

    • For the salsa:
    • 2 cara cara oranges
    • 1 avocado
    • Juice of 1 lime
    • 1 jalapeño, minced
    • 1/4 cup cilantro, minced

    Directions:

    1. Preheat the oven to 400°F. Line a baking sheet with parchment or a Silpat. (affiliate link!). Set pan aside.
    2. Place three bowls on the counter. In the first, whisk flour and salt. In the second, whisk egg until yellow and frothy. In the last, place the coconut.
    3. Coat one fish fillet at a time: first, dip it in the flour, coating all sides. Shake off access. Now, place the fillet in the egg, coating each side in egg and then letting excess drip off. Finally, place the fish in the coconut, flipping it over to coat each side. Now, place fillet on prepared baking sheet.
    4. Repeat step three until each fillet is coated. Then, bake fish for 10-12 minutes, until it is flakey and opaque (check thickest fillet with a fork).
    5. While the fish cooks, prep the salsa: segment oranges (here is a good way to do that). Dice segmented oranges, and place in small mixing bowl. Dice the avocado, and add it to the bowl along with the minced jalapeño and cilantro, and the lime juice. Stir.
    6. To serve: place fish on serving plates (I served over a bed of arugula, for more greens) and spoon salsa over top.

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