BBQ-Spiced Trout & Arugula-Peach Salad

🥘 Ingredients

• Sweet and Smoky BBQ Seasoning
  1 tbsp
• arugula
  4 oz
• black pepper
  1 tsp
• butter
  3 tbsp
• dijon mustard
  1 tsp
• garlic (crushed)
  2 cloves
• honey
  1 tsp
• olive oil
  2 tbsp
• peach
  1 unit
• salt
  1 tsp
• steelhead trout
  2 pieces
• tomato
  1 unit
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Place garlic on a cutting board. Halve peach and remove pit; thinly slice. Halve tomato lengthwise; cut into 1⁄2-inch-thick half-moons. In a medium bowl , whisk together white wine vinegar , honey , dijon mustard , and 2 TBSP olive oil . Season with salt and black pepper . Set aside.

   garlic: 2 cloves (crushed), peach: 1 unit, tomato: 1 unit, white wine vinegar: 1 tbsp, honey: 1 tsp, dijon mustard: 1 tsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Pat steelhead trout dry with paper towels; season with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add trout, skin sides down. Cook until skin is crispy ⏱️ 5 minutes . Flip and cook until opaque and almost cooked through ⏱️ 3 minutes . In the last minute of cooking, add remaining garlic, Sweet and Smoky BBQ Seasoning , and 3 TBSP butter . Carefully tilt pan so butter pools on one side. Using a large spoon, spoon hot butter over trout until coated and cooked through ⏱️ 2 minutes . Remove from heat.

   steelhead trout: 2 pieces, Sweet and Smoky BBQ Seasoning: 1 tbsp, butter: 3 tbsp
3. 

   3

   In a large bowl , combine arugula , peach, and tomato. Season with salt and pepper. Drizzle with as much vinaigrette as you like. Toss to coat.

   arugula: 4 oz
4. 

   4

   Divide trout and salad between plates. Drizzle trout with as much remaining butter from pan as you like. Serve.