Ingredients
2 cups snow peas, very thinly sliced lengthwise (about 6 ounces)
4 radishes (about 2 ounces) thinly sliced
1/4 cup plain Greek yogurt
1/8 teaspoon orange zest
1 tablespoon fresh lemon juice
Pinch cayenne pepper
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 5-ounce skin-on rainbow trout fillets, pin bones removed
1 tablespoon chopped fresh chives
1 teaspoon sesame seeds
Preparation
Combine snow peas and radishes in a large bowl. Whisk together yogurt, orange zest, lemon juice, cayenne, cinnamon, and 2 Tbsp. water in a small bowl until well combined. Season to taste with salt and pepper. Add 3 Tbsp. yogurt dressing to snow pea mixture and toss to coat evenly. Set aside remaining dressing for serving. Melt butter in a large skillet over medium-high heat. Season trout with salt and pepper on both sides and place in skillet, skin side down. Cook until skin is crisp and fish is almost cooked through, 3-4 minutes. Turn fish and finish cooking, 1-2 minutes longer. Divide salad between plates and sprinkle with chives and sesame seeds. Place a fish fillet next to each salad and serve with reserved dressing alongside.
Nutritional Information 1 serving contains: Calories (kcal) 320 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 100 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 33 Sodium (mg) 340
