Recipes
Photo by Emily Sterne Photography
Ingredients
1/4 cup Dijon mustard plus 1 tablespoon for vinaigrette
1 cup panko on a plate
2 tablespoons olive oil
3 scallions, sliced thinly, white and green separated
4 skinless rainbow trout fillets
juice and zest of 1 lemon
3 tablespoons Wanjashan ponzu
1/4 cup grapeseed oil
1 English cucumber, washed, mostly diced, a portion thinly sliced into coins for plating
1 1/2 cup blanched quinoa
Kosher salt and freshly ground black pepper
Directions
Pre-heat oven to high broil and place oven-proof plate or cookie sheet in middle of oven. In a bowl, combine 1/4 cup Dijon mustard with panko, olive oil and scallion whites. Season trout and spread seasoned panko mixture on top of trout. Remove oven-proof plate from oven and spray with cooking spray. Place trout on heated plate and return to oven. Place on middle rack and broil for 5-6 minutes. Meanwhile, make vinaigrette by mixing lemon juice with ponzu and 1 tablespoon Dijon mustard. Whisk in the grapeseed oil. Season and check for flavor. Add diced cucumbers and quinoa and a little of the vinaigrette. Check for flavor and season. To plate, arrange overlapping circle of cucumber coins, then spoon quinoa salad in center. Top with trout, drizzle extra vinaigrette around plate and garnish with reserved scallion greens.
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