Contents of your meal kit:
steelhead trout
potato
thyme
garlic
celery
dates
almond milk
butter
lemon vinaigrette base
pecorino
walnuts
Equipment needed: medium or large saucepan (with lid), foil-lined baking sheet, salad bowl
Finishing steps:
- Cut potato into bite sized pieces. Put potato, thyme sprig and garlic in a saucepan. Cover with cold water by 1 inch and cover with lid. Bring to a boil. Reduce heat; simmer until potato is soft, about 10 minutes. Continue with next steps while potatoes are cooking.
- Thinly slice celery and dates (remove any pits). Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add celery, pecorino, walnuts, and dates and toss to combine. Let sit while you finish the rest of the dinner.
- Preheat your oven’s broiler. Rub trout with olive oil, salt & pepper. Place on a foil-lined baking sheet.
- When potato is tender, drain and return to saucepan. Discard thyme sprig. Mash potato and garlic with fork or potato masher. Add almond milk and butter, and mash until smooth. Season with salt & pepper. Keep warm.
- When potatoes are done, broil fish 3-7 minutes or until done to your liking.
- Enjoy fish alongside potato mash and celery salad.
Notes: Celery is a great source of dietary fiber, vitamin C, vitamin K, folate, potassium and antioxidants. It’s also known to support the digestive system, lower blood pressure, and prevent age-related degeneration of vision.