Careme

Ingredients

• Steelhead trout (you have)

  1.3 lb (for 4 portions)
• Organic Green Cabbage (or Savoy)

  1 medium head, thinly sliced (about 10–12 cups) $2.49/lb (or $3.09/lb)
• Large Fuji Apple (or Organic Fuji)

  2 apples, julienned $1.99/lb or $2.79/lb
• Organic Cucumber

  1, thinly sliced $1.49 each
• Simple Truth Organic® Baby Dill

  A small handful, chopped $2.79
• Organic Yellow Potatoes (or russet)

  2 lb, halved if small $2.49/lb (or $2.29/lb)
• Lemon

  1
• Olive oil

  6 tbsp, divided
• Dijon mustard

  2 tsp
• White wine vinegar (or apple cider vinegar)

  2 tbsp
• Salt & pepper

  to taste

Instructions

1. Roast potatoes (oven): Heat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, pepper. Roast until browned and tender, 30–35 minutes, turning once.
2. Roast steelhead for the 4 omnivores (oven): On a separate lined sheet pan, place trout. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked, 10–14 minutes. Finish with lemon juice.
3. Make vinaigrette (no-cook): Whisk 3 tbsp olive oil, vinegar, Dijon, a squeeze of lemon, salt, pepper.
4. Toss slaw: Combine cabbage, apple, cucumber, and dill. Toss with vinaigrette and let sit 10 minutes to soften slightly. Adjust salt/acid.
5. Serve: Vegan plate = slaw + roasted potatoes. Omnivore plates = slaw + roasted potatoes + steelhead portion.