Steelhead Fillets with Baby Kale Blend Caesar Salad
Steelheads fillets, drizzled with citrus juice, roasted and served with a light style of Caesar salad made with a no-fat, yogurt-based dressing.
Recipe - Quality Foods
Steelhead Fillets with Baby Kale Blend Caesar Salad
Prep Time25 Minutes
Servings2
Cook Time12 Minutes
Ingredients
1/4 cup + 2 Tbsp plain, no-fat yogurt
1 medium garlic clove, minced
3 1/2 tsp lemon juice (divided)
1 tsp red wine vinegar
1/2 tsp anchovy paste
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco
1 tsp honey, or to taste
salt and freshly ground black pepper, to taste
2 (5- to 6-ounce/140- to 170-gram) steelhead fillets
2 tsp orange juice
5 cups packed baby kale blend (see Note)
freshly grated Parmesan cheese, to taste
store-bought or homemade croutons, to taste (Optional)
lemon slices, for garnish 4053
Directions
- To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. Season dressing with salt and pepper. Refrigerate dressing until needed below.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through.
- When fish is cooked, toss the baby kale blend, Parmesan cheese and croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, and serve with the salad.
Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe.
25 minutes
Prep Time
12 minutes
Cook Time
2
Servings
Directions
- To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. Season dressing with salt and pepper. Refrigerate dressing until needed below.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through.
- When fish is cooked, toss the baby kale blend, Parmesan cheese and croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, and serve with the salad.
Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe.
