Garlic-Glazed Trout with Apple-Potato Salad

By Marcus Samuelsson |

These last few days have been uber busy – it’s always gets like this as summer winds down. It can be hard, even for me, to find a way to eat good food on a weeknight without resorting to going out or ordering in. My recipe for Garlic-Glazed Trout with Apple-Potato Salad is a super simple, super elegant meal you can make any night of  the week. A great way to impress your loved ones on a Wednesday, when they least expect it!

Prep Details

Servings: 4

Ingredients

FOR THE TROUT

1 tbsp Roasted Garlic,see below

1 tbsp light miso

1/4 cup olive oil

1 tsp honey

Juice from 1 lime

4 6-oz trout fillets, with skin

Salt

Freshly ground pepper

FOR THE SALAD

1/4 cup..canola oil , plus 1 tbsp

4 Yukon gold potatoes, washed and cut into 1/2-inchpieces

1 red onion, thinly sliced

1 tbsp curry powder

2 tbsp chopped skinless almonds

2 Granny Smith apples, quartered, cored and thinly sliced

2 tbsp freshly squeezed lemon juice

2 tbsp drained, rinsed capers

2 tbsp mayonnaise

2 tbsp sour cream

2 tbsp chopped parsley

1 tbsp finely chopped fresh chives

Salt

Freshly ground pepper

FOR ROASTED GARLIC

1 head of garlic

2 tbsp olive oil

2 thyme sprigs

Salt

Directions

Photo by Christine Leiser

For the Garlic-Glazed Trout:

To make the garlic glaze, whisk together the Roasted Garlic, miso, 2 tablespoon of the olive oil, honey and lime juice in a bowl. Set aside.

Season the trout with salt and pepper. Heat the remaining 2 tablespoons oil in a large cast iron pan or heavy skillet over medium-high heat. When the oil shimmers, add the trout, skin side down, and cook for 4 minutes. Turn and brush the skin side with the garlic glaze and cook for an additional 2 minutes.

To serve, brush the trout on both sides with the remaining glaze. Place skin side up on a serving platter and serve with Potato-Apple Salad (see below).

For the Apple-Potato Salad:

Heat 1/4 cup oil in a large skillet over medium heat. Add the potatoes and sauté until golden and tender, about 10 minutes, then add the onion, curry powder and almonds and sauté until the onion is translucent, 3 to 5 minutes. Add 1 tablespoon more oil and the apples and sauté until softened, another 3 minutes. Transfer to a medium bowl and add the lemon juice and capers and toss well. Set aside to cool.

Mix the mayonnaise and sour cream together; add to the apple-potato mixture,tossing to coat. Garnish with the parsley, chives and season with salt and pepper.