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.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
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