Sesame Rainbow Trout with Steamed Kale

DSC01530Simple Rainbow Trout with Steamed Kale

It’s December and everyone is getting ready to celebrate one religious holiday or another. With that comes gathering with loved ones around a table and sharing a meal. Usually these meals are luxurious affairs with ingredients that are decadent and full of flavour. We have all complained after a month-long of feasting that we have gained 5 lbs and then declare that we are going to get back on that awful diet. I have been there and done that time and time again. Now that I am in my forties I feel I need to be a little more health conscious and make meals that are nutritious and delicious to maintain optimal health. For those of you who want to “watch what you are eating” before the big holiday hoopla I share with you my Simple Rainbow Trout and Steamed Kale recipe. If you are not a big fan of kale or trout you can try this dish with salmon and your favourite leafy green vegetable; spinach, collard greens, dandelion or rapini. Any with do. Here is what you need.

Steamed Kale

1 bunch of kale, chopped

2 tbsp soy sauce

2 tbsp sesame oil

half a lemon

2 garlic cloves, minced

1. Steam chopped kale in a double boiler for 8 minutes.

2. In a large bowl combine the sesame oil, soy sauce, lemon juice and minced garlic to create the dressing for your steamed kale.

3. Once the kale has steamed place the kale in the bowl immediately and toss making sure to coat all of the kale. The heat from the steamed kale with allow the dressing to infuse into the leaves. This will ensure that your steamed kale is flavourful.

Simple Rainbow Trout

6 Rainbow Trout fillets

1 tbsp soy sauce

1 tbsp sesame oil

juice of 1 lime

2 garlic cloves, minced

minced ginger (about 1 tbsp)

1 tsp chili sauce

1/2 tbsp maple syrup

1. Preheat oven at 425 F.

2. Combine the soy sauce, sesame oil, lime juice, garlic, ginger, chili sauce and maple syrup to create the marinade for the Rainbow Trout.

3. Place fish fillets in a shallow baking pan and brush generously with half of the marinade making sure each fillet is covered. Set aside the remaining marinade.

4. Cover with foil and bake the trout for 25 minutes. Uncover after 25 minutes, lower the heat of the oven to 400 F. Brush on the remainder of the marinade of each fillet and continue baking for another 10 to 15 minutes.



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