Delicate Dill Trout, Zesty Lemon Quinoa

Ingredients

• 2 fillets freshwater trout fillets
• 1 cup quinoa
• 2 cups herb broth
• 1 whole lemon
• 0.25 cup dill
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup red onion
• 0.5 cup cucumber
• 2 tbsp parsley
• 1 cup cherry tomatoes
• 1 whole shallot
• 1 tbsp white wine vinegar

Instructions

1. 1Rinse quinoa, then combine with herb broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until liquid is absorbed and quinoa is fluffy (about 15 minutes). Fluff with a fork and let cool slightly.
2. 2In a bowl, combine the cooked quinoa with lemon zest, half of the lemon juice, dill, 1 tbsp olive oil, red onion, cucumber, parsley, cherry tomatoes, and white wine vinegar. Season with salt and pepper to taste.
3. 3Pat trout fillets dry. Season both sides with remaining salt, pepper, and minced shallot.
4. 4Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add trout, skin-side down, and sear for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes until cooked through.
5. 5Serve the pan-seared trout immediately alongside the lemon-dill quinoa salad, drizzling with remaining lemon juice if desired.