Salmon With Spring Vegetables

Recipe Directions

1. For best results, take the trout out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the trout longer than this recipe card indicates.
2. Place the tomatoes (a) on a cutting board. Cut in half lengthwise and add to a mixing bowl. Pick the stems off of the basil and parsley (b). Place the leaves on the cutting board and give them a rough chop with a sharp knife. Add to the mixing bowl. Season the tomatoes and herbs with a pinch of salt and pepper. Pour the vinaigrette (c) over top but do not mix the salad.
3. Use the back of a dinner spoon to macerate the tomatoes with the herbs (you want to gently press down on the tomatoes to break them apart, but do not mash them). Then add the adzuki beans and black-eyed peas (d) to the bowl. Stir well to incorporate all of the ingredients together.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the corn, peppers and snap peas (e) to the pan. Season with a pinch of salt and pepper and stir. Saute for 1 minute, then add to the mixing bowl of beans and vegetables. Gently stir to mix the salad. Taste and add more salt and pepper if you wish.
5. Wipe the skillet out with a paper towel or cloth and place back on the stovetop over medium-high heat for 1 minute. While the pan is warming up, cut open the package of trout (f) and place on a plate. Season on both sides with a pinch of salt and pepper. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
6. Hold the fish with the presentation-side down. Drag the fish across the pan and then gently place down (be sure to drag the fish away from you to avoid oil splashing). Sear for 3 minutes, then use a spatula to flip the trout over and turn the heat off. Let the fish sit in the pan for 1 minute (if preparing 4+ servings, sear for an extra minute on the first side, and keep in the pan an extra minute on the other side).
7. Spoon the vegetable and bean mixture on to your serving plates. Place the trout on top. Sprinkle the pine nuts (g) over the entire dish.