Closely related to the Pacific salmon, steelhead has bright orange flesh and a taste that falls somewhere between trout and salmon. Most steelhead sold is sustainably farm-raised, making it a good choice to enjoy year round.
If pressed for time, try using whole wheat or gluten-free pita bread in place of the potato flatbread crust.
To make flatbread, start by preheating oven to 400 F (200 C). Line baking tray with parchment paper and set aside.
Gently boil potatoes until tender, about 25 minutes. Drain and return saucepan to burner to dry potatoes.
While potatoes cook, whisk together chia seeds and water in small bowl and let stand at room temperature for 10 minutes.
Add potatoes to large bowl and mash with fork until as smooth as possible. Add chia mixture, oat flour, almond meal, oil, vinegar, salt, garlic powder, and thyme. Stir together until well combined.
Transfer dough to prepared baking tray and, with rubber spatula, spread into 1/2 in (1.25 cm) thick oval. If needed, lightly grease spatula with more olive oil to make spreading of dough easier. Bake until crust is set and edges start to turn golden brown, about 35 minutes. Remove from oven and set aside. Keep oven on.
While flatbread bakes, assemble toppings. Place steelhead fillet, skin side down, on another parchment-lined baking tray and roast in oven alongside flatbread until cooked through, about 8 to 10 minutes. Set aside until cool enough to handle. Discard skin and scrape away any grey fat from under skin. Flake fillet into 1 in (2.5 cm) pieces and set aside.
In bowl, stir together cheese, garlic, parsley, dill, red onions, capers, and olives.
Brush 1 Tbsp (15 mL) olive oil over flatbread before sprinkling with cheese mixture and flaked steelhead trout. Return to oven and bake until cheese is melted and toppings are warmed through, about 8 to 12 minutes. Drizzle with remaining 1 Tbsp (15 mL) olive oil and sprinkle with pine nuts. Cut into slices and serve while warm.
This recipe is part of the Sea's Bounty collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.