Chermoula Steelhead Trout with Warm Heirloom Tomatoes and Lentil Salad


For the Chermoula:

  • ¾ teaspoon coriander seeds
  • ¾ teaspoon cumin seeds
  • 2 garlic cloves
  • ¼ teaspoon lemon zest, finely grated
  • ¼ cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • ¾ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup (packed) cilantro leaves with tender stems
  • 1 cup (packed) parsley leaves
  • ½ cup (packed) mint leaves, reserving 1 tablespoon mint for garnish
  • ¾ cup extra virgin live oil

For the Trout and Lentil Salad:

  • 2 Riverence Steelhead Trout Fillets, thawed and patted dry
  • 2 tablespoons chermoula seasoning
  • Sea salt and cracked black pepper to taste
  • ¼ cup extra virgin olive oil
  • 1 15-oz. can lentils, drained and rinsed
  • 4 heirloom tomatoes, sliced
  • 1 Lebanese or English cucumber, thinly sliced
  • 1 cup mint leaves, coarsely chopped
  • Lemon wedges to serve

For the Chermoula:

  1. Toast coriander and cumin seeds in a small dry skillet, tossing occasionally until very fragrant, about 2 minutes.
  2. Let cool, then lightly crush with a heavy skillet or mallet. Puree toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt and red pepper flakes in a food processor until spices are ground and mixture is very smooth.
  3. Add cilantro, parsley, and mint. Process until well combined but slightly textured.

Note: Sauce can be made 3 days ahead. Chill in an airtight container.

For the Trout and Lentil Salad:

  1. Pre-heat oven to 400° F. Line a baking sheet with parchment paper. Place the trout fillets on the lined sheet.
  2. Brush trout with the chermoula, sprinkle with salt and pepper and drizzle with 1 tablespoon of the oil.
  3. Cook for 10-12 minutes or until the trout is opaque and flakes easily.
  4. While the trout is cooking, pace the lentils, tomatoes, cucumber, mint, salt, pepper and remaining oil in a large bowl and toss to combine.
  5. Add to sheet pan alongside trout the last 5 minutes of cooking to warm. Remove tray from oven and cool 5 minutes.
  6. Serve on tray or plate as desired. Garnish with mint leaves and serve with lemon slices.

Takes, Serves 2.

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