By: Karen Maxwell
So good my family wanted to lick the pan I made the sauce in. We LOVE Asian flavours!
- 4 – 3 oz rainbow trout (or salmon) filet
- 2 cups golden quinoa, prepared
- 4 cups shredded brussels sprouts
- 1 tbsp sesame oil
- 3 green onions, diced
- Zest of 1 lemon
- 2 tsp low sodium soy
- 2 tbsp honey
- 2 tbsp rice or coconut vinegar
- 1 tsp minced ginger (or more, to taste)
- 1 tsp minced garlic
- 1 tbsp sesame oil
- Spice Up Your Quinoa!
- Once quinoa has been prepared according to package instructions, stir in 2/3 of the diced green onions. Cover and set aside.
- Get Saucey!
- Using a non-stick pan, add the soy, honey, vinegar, ginger and garlic and bring to a low boil.
- Simmer, stirring constantly, until the sauce volume has reduced and it has thickened slightly.
- Remove from heat and set aside (it will continue to thicken a bit in the hot pan).
- Fry Your Fibre!
- Heat a saute pan to medium-high heat.
- Add 1 tbsp sesame oil to a saute pan and toss in the Brussels sprouts.
- Cook and stir until they soften a bit and start to brown, about 5 minutes.
- Lower the heat and keep stirring every so often to keep them warm while you prepare the trout.
- Sear Your Seafood!
- Spray a non-stick pan with Pam.
- Saute the trout or salmon over medium-high heat until the outsides are golden brown and it flakes with a fork (about 3 minutes per side – or more for thicker filets).
- Remove from heat.
- Did We Mention, Sauce?
- Put your sauce back on the heat (medium-low) and add 1 tbsp sesame oil.
- Stir until thick and smooth.
- You can strain this sauce for a more polished presentation.
- Plate it!
- Top ½ c golden quinoa mixture with 1 cup of sautéed brussels sprouts and 1 trout filet.
- Drizzle the trout with ¼ of the sauce mixture.
- For the finishing touch, sprinkle green onion and lemon zest on top.
- 362 Calories
- 42 g Carbohydrates
- 12 g Fat
- 25 g Protein
Come back the first and fourth Monday of every month to learn a new recipe for #macromonday at idealisticisabel.com!