Steelhead Fillets with Baby Kale Blend Caesar Salad
Steelheads fillets, drizzled with citrus juice, roasted and served with a light style of Caesar salad made with a no-fat, yogurt-based dressing.
Recipe - Quality Foods
Steelhead Fillets with Baby Kale Blend Caesar Salad
Prep Time25 Minutes
Servings2
Cook Time12 Minutes
Ingredients
1/4 cup + 2 Tbsp plain, no-fat yogurt
1 medium garlic clove, minced
3 1/2 tsp lemon juice (divided)
1 tsp red wine vinegar
1/2 tsp anchovy paste
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco
1 tsp honey, or to taste
salt and freshly ground black pepper, to taste
2 (5- to 6-ounce/140- to 170-gram) steelhead fillets
2 tsp orange juice
5 cups packed baby kale blend (see Note)
freshly grated Parmesan cheese, to taste
store-bought or homemade croutons, to taste (Optional)
lemon slices, for garnish 4053
Directions
- To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. Season dressing with salt and pepper. Refrigerate dressing until needed below.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through.
- When fish is cooked, toss the baby kale blend, Parmesan cheese and croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, and serve with the salad.
Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe.
25 minutes
Prep Time
12 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Only Goodness - Organic Plain Yogurt, 1.75 Kilogram
$12.69$0.73/100g
Not Available
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$1.99$1.59/100ml
Western Family - White Wine Vinegar, 500 Millilitre
$5.69$1.14/100ml
Not Available
French's - Original Dijon Mustard, 325 Millilitre
Flyer Sale
2 for $5
$2.50 was $3.99$0.77/100ml
Western Family - Worcestershire Sauce, 284 Millilitre
$4.49$1.58/100ml
Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre
$7.79$5.49/100ml
Elias - Liquid Honey, 500 Gram
$10.99 was $12.79$2.20/100g
Not Available
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$20.38 avg/ea$4.49/100g
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.99$0.39/100ml
Kale - Greens, Fresh, 1 Each
$3.49
Not Available
Grissol - Classic Croutons, Creamy Caesar, 135 Gram
$3.59 was $4.49$2.66/100g
Lemons - Large, 1 Each
$0.99
Directions
- To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. Season dressing with salt and pepper. Refrigerate dressing until needed below.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through.
- When fish is cooked, toss the baby kale blend, Parmesan cheese and croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, and serve with the salad.
Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe.