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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.