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.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.