Loving steamed dinners for the start of Spring and felt inspired to do an all steamed dinner of ocean trout, potatoes and greens. Steamed fish is often a forgotten cook method but it’s delightfully gentle in texture and works well with a simple drizzle of something like a honey mustard dressing as done here. Topped the greens and potatoes with parmesan, lemon zest and juice for an easy flavoursome meal. All in the steamer all within 15 minutes. So easy, fresh, delicious and healthy!
STEAMED OCEAN TROUT, HONEY MUSTARD DRESSING AND PARMESAN GREENS
Serves 2
Gluten free
2 medium white potatoes
2 x 160g pieces ocean trout, with skin on
1 bunch broccolini, ends trimmed
1 cup frozen peas
2 tbsp grated parmesan cheese
½ lemon
Dressing:
1 tbsp dijon mustard
3 tsp honey
1 tsp apple cider vinegar
1 teaspoon extra virgin olive oil
Add 5 cm water to a 24cm Greenpan Saucepan, place lid on top and bring to a boil. Whilst you’re waiting for the water to boil, slice the potatoes 1cm thick on the round and place in a Greenpan Steamy Basket. Position the Greenpan Steamy Basket over the top of the saucepan once water has boiled and set the timer to 4 minutes. Lay the fillets of ocean trout in the next Steamy Basket and once the potatoes have steamed for 4 minutes, place the basket with the trout over the top of the potatoes. Cover with the lid and set the timer for 6 minutes. Whilst the potatoes and trout cook, add the broccolini and peas to the final Steamy basket and whisk together the ingredients for the honey mustard dressing in a bowl. Once the timer has finished for the trout and potatoes, add the Steamy Basket with vegetables over the top and cover with a lid. Set timer for a final 4 minutes to finish cooking all 3 Steamy Basket ingredients. Once cooked, divide between plates. Drizzle honey mustard dressing over the salmon, sprinkle parmesan over the veggies, grate a touch of lemon zest over the top before squeezing generously with lemon juice. Season with sea salt and black pepper and serve.
