Careme

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 12 oz (2 portions) $11.99 (sale) per 1 lb
• Love Beets™ Gluten Free Cooked and Peeled Beets 1 pack (8.8 oz), sliced $2.69 (reg) per 8.8 oz
• Organic Cucumber 1, thinly sliced $1.49 (reg) each
• Orange (or grapefruit) 1 (segments + 1 Tbsp juice)
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped (optional but recommended) $2.79 (reg) per 0.5 oz
• Apple cider vinegar 3 Tbsp, divided
• Honey or sugar 2 tsp, divided
• Olive oil 2 Tbsp, divided
• Salt & black pepper as needed
• Ground coriander (optional) 1/2 tsp (for beets)
• Plain Greek yogurt (optional) 1/3 cup (for a tangy sauce)

Instructions

1. Quick-pickle the cucumber: In a bowl, mix 2 Tbsp apple cider vinegar, 1 tsp honey/sugar, and 1/4 tsp salt. Add sliced cucumber and toss. Let sit 15–20 minutes, tossing once or twice.
2. Prep grill: Heat grill to medium-high (about 425–450°F). Oil grates well.
3. Season fish: Pat steelhead dry. Brush with 1 Tbsp olive oil; season with salt and black pepper.
4. Grill steelhead: Place skin-side down. Grill 6–9 minutes (lid closed if possible) until it flakes easily and reaches ~125–130°F for medium. Avoid flipping to keep it intact; the skin will crisp and release more easily.
5. Warm beet-citrus salad (stovetop): While fish grills, warm 1 Tbsp olive oil in a skillet over medium. Add sliced beets and a pinch of salt; cook 2–3 minutes until warmed through. Stir in orange segments, 1 Tbsp orange juice, 1 Tbsp vinegar, 1 tsp honey/sugar, and optional coriander. Cook 30 seconds, then turn off heat. Stir in chopped dill.
6. Optional yogurt sauce: Mix yogurt with a pinch of salt, a splash of vinegar or citrus juice, and a little dill.
7. Plate: Spoon warm beet-citrus salad onto plates, top with grilled steelhead, and pile quick-pickled cucumber on the side. Drizzle with yogurt sauce if using.