Smoked Trout & Asparagus Salad with Fingerling Potatoes & Garlic Croutons is quite the mouthful to say, but this mouthful is bursting with flavor! I’ve never been a big fan of fish and especially not a fish that is smoked, but this awesome meal from Blue Apron surprised me. The thing I like best about Blue Apron is that it challenges my taste buds and pulls me out of my comfort zone. I’ve never had a meal from them I didn’t like. If you’re interested in Blue Apron, check out their 3 Meals Free on Your First Blue Apron Order offer. You’ll be happy with the experience!
Trout, and fish in general are a healthy meal option as they have valuable oils and acids your body needs as well as being lower in fat than most cuts of meat or poultry. The asparagus salad is a unique take on a sometimes challenging vegetable – and it tastes great! The fingerling potatoes and garlic croutons are the perfect starch for this meal and super easy to make. When combined on your dinner plate, the meal looks great and tastes even better!
The mustard, garlic, and sherry vinegar flavors all sound sharp on their own, but when combined they great a meal with a variety of flavors that sing in your mouth. You’ll come back for seconds, maybe even thirds! It’s great the next day too, so you can bring any leftovers for lunch. Who knows? You just might get your coworkers hooked on this meal too?
Smoked Trout & Asparagus Salad with Fingerling Potatoes
1/2PoundFingerling PotatoesHalved lengthwise, then halved on an angle
1tsp Brown & Yellow Mustard Seeds
2TbspRoasted AlmondsRoughly Chopped
Salt & PepperTo taste
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Add potatoes to a boiling pot of water. Cook 11-13 minutes or until tender. Drain and return to the pot. Season with salt and pepper.
While potatoes cook, spray a medium pan with pan spray. Heat to medium high, add bread cut side down. Place a heavy pan on top of the bread and press down. Cook 3-minutes, flip and cook 2-3 minutes on other side.
Take the garlic clove and rub the sides of the ciabatta bread, season with salt and pepper and set aside to cool.
Once cooled, slice bread in to squares for croutons.
Wipe out the pan and combine the mustard seed, sugar, vinegar and a 1/4 cup water. Heat to boiling on high. Cook 1-2 minutes. Move to a large bowl.
Wipe out frying pan again and spray with pan spray. On medium high heat cook onion and asparagus 3-4 minutes, stirring occassionaly. Season with salt and pepper.
Combine all ingredients and enjoy.
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