Steelhead Trout & Everything Bagel Grains

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  2 tsp
• creamy horseradish sauce
  1 oz
• dijon mustard
  2.667 tbsp
• dill
  ½ ounce
• everything bagel seasoning
  2 tbsp
• lemon
  1 unit
• mayonnaise
  1/2 c
• microwaveable grain blend
  2 unit
• mini cucumber
  4 unit
• olive oil
  2 tsp
• paper towels
• salt
  1 tsp
• shredded red cabbage
  8 oz
• steelhead trout
  20 oz
• sugar
  2 tbsp
• water
  ¼ cup
• white wine vinegar
  6.667 tbsp
• yogurt
  1/2 c

🍳 Cookware

• medium bowl
• small bowl
• medium bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a medium bowl , combine white wine vinegar , water , sugar , and a pinch of salt (½ cup water and 2 TBSP sugar for 4 servings). Stir in shredded red cabbage ; microwave for ⏱️ 1 minute . Stir and set aside to pickle until ready to serve.

   white wine vinegar: 6.667 tbsp, water: ¼ cup, sugar: 2 tbsp, salt: 1 tsp, shredded red cabbage: 8 oz
3. 

   3

   Quarter lemon . Pick and roughly chop fronds from dill . Trim and halve mini cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. In a small bowl , combine mayonnaise , dijon mustard , and juice from half the lemon (juice from whole lemon for 4 servings).

   lemon: 1 unit, dill: ½ ounce, mini cucumber: 4 unit, mayonnaise: 1/2 c, dijon mustard: 2.667 tbsp
4. 

   4

   In a second medium bowl , combine yogurt , creamy horseradish sauce , and half the dill; season with salt and black pepper . Stir in cucumber until coated; refrigerate until ready to serve.

   yogurt: 1/2 c, creamy horseradish sauce: 1 oz, black pepper: 1 tsp
5. 

   5

   Massage microwaveable grain blend in package to separate grains. Partially open package; microwave until warmed through, ⏱️ 1.5 minutes – ⏱️ 2 minutes . Place grains in a third medium bowl ; add everything bagel seasoning and a large drizzle of olive oil . Stir to combine.

   microwaveable grain blend: 2 unit, everything bagel seasoning: 2 tbsp, olive oil: 2 tsp
6. 

   6

   Pat steelhead trout dry with paper towels ; season generously with salt and black pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add trout to pan, skin sides down. Cook until skin is crispy, ⏱️ 5 minutes – ⏱️ 6 minutes . Flip and cook until golden and cooked through, ⏱️ 4 minutes – ⏱️ 6 minutes more. Transfer to a plate.

   steelhead trout: 20 oz, paper towels, cooking oil: 2 tsp
7. 7

   Divide trout, dressed grains, pickled cabbage (draining first), and cucumber salad between plates. Drizzle trout with lemon-Dijon sauce and garnish with remaining dill. Serve.