This Sautéed Garlic Kale & Mushroom Recipe can be repeated with your choice of protein and additional sides! It’s full of Vitamin C, K & the B’s. Dinosaur Kale is among the most antioxidant rich foods on Earth. It helps destroy free radicals, which are unstable molecules that can cause damage to your body at a cellular level. Free radical damage can lead to illness, disease and a wide range of health issues. So it’s really important that we continually consume antioxidant rich foods!

This was my first time cooking Steelhead Trout, and I just cooked it the same way I do Salmon. It has a very similar taste and texture to Salmon! It’s full of protein and healthy fats. A 4oz piece of Steelhead Trout has 24g of Protein, making this a great option for my mindful protein eaters out there.

Sautéed Garlic Kale & Mushrooms with Steelhead Trout

Serving Size: 2

488 cal per serving

21g Fat

11g Carbs

27g Protein

Ingredients

  • 1 1/2 cup baby potatoes, quartered
  • 1 bunch of dinosaur (lacinto) kale, de-stemmed
  • 1/4 cup vegetable or chicken broth
  • 3/4 cup white mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tbsp red pepper flakes
  • 2 tbsp olive oil
  • 1 8oz Steelhead Trout Filet
  • Sea Salt & Pepper to taste

Instructions

  • Preheat the oven to 400F.
  • Place quartered baby potatoes on a foil lined baking sheet. Drizzle with olive oil, toss to coat and top with sea salt and pepper. Roast in oven for 35 minutes.
  • While potatoes are cooking, heat a small amount of olive oil over medium heat in a small pan. Place Trout skin side down, top with sea salt and pepper. Cook for about 10-12 minutes. You may need to cover the pan for the last few minutes to cook all the way through.
  • While trout is cooking, heat 1 tbsp olive oil in a large pan over medium heat. Add garlic and sliced mushrooms. Cook for a few minutes until almost translucent.
  • Then turn heat up and add in de-stemmed kale, red pepper flakes and broth. Stirring constantly, cook for a few minutes until kale is wilted.
  • Plate baby potatoes, sautéed vegetables and trout on 2 plates and enjoy.
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