Recently my parents have been trying out different meal delivery services, such as Sunkbasket and Blue Apron. One of this week’s meals from Blue Apron is a Smoked Trout Asparagus Salad, created to celebrate their partnership with Monterey Bay Aquarium and World Ocean Day, which was on June 8th.
World Oceans Day aims to raise awareness about the importance of worldwide marine habitats and how we can best apply efforts to protect them. This year’s theme is “Our Oceans, Our Future,” with a specific focus on plastic pollution prevention and the cleaning up of litter.
In 1992 the Government of Canada proposed World Ocean Day at the Earth Summit in Rio de Janeiro. Starting in 2002 the Ocean Project has coordinated it, developing events worldwide. From 2004-2008 a successful petition was organized urging the UN to officially recognize World Oceans Day.
Having been made aware of this, I will be all kinds of ready for next year! Maybe I’ll even organize my own event. Regardless, the oceans need our protection every day of the year, not just June 8th. It’s my promise to continue educating myself and others via this blog, be aware of the quality and processes behind the seafood I am preparing at work, and live in a way that promotes healthy interactions with that great big blue expanse we so deeply rely on.
More info about World Oceans Day here.
On that note, here’s the recipe my parent’s tried out the other night! Happy cooking!
Smoked Trout Salmon Salad
2 smoked trout fillets
1 piece ciabatta bread
2 oz arugula
1 clove garlic
1 red onion
½ bunch asparagus
½ lb fingerling potatoes
2 tbsp roasted almonds
1 tbsp vinegar
2 tsp sugar
1 tsp brown and yellow mustard seeds
Halve potatoes lengthwise, then on an angle, halve the bread, peel garlic, peel onion and cut into ½ inch-wide wedges, discard asparagus stems and halve on an angle, roughly chop almonds.
1 Add potatoes to a medium pot of salted boiling water, cook 11 to 13 minutes, or until tender when pierced with fork. Drain and return to pot. Drizzle with olive oil, season with salt and pepper. Set aside in a warm place.
2 Heat two tablespoons of oil in a medium pan. Add bread, cut side down, place a heavy pot on top and press down. 3-4 minutes on the first side, 2-3 minutes on the other, pressing down on pot occasionally.
Transfer pieces to cutting board. When cool enough to handle, carefully rub the cut sides of the toasted bread with the whole garlic clove, season with salt and pepper, then medium dice. Wash out pan.
3 Combine mustard seeds, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook 1-2 minutes, or until thoroughly combined and the sugar has dissolved.
Transfer to a large bowl. Set aside to cool, stirring occasionally for at least 10 minutes. Rinse and wipe out pan.
4 Heat 2 teaspoons of olive oil in pan on medium-high until hot. Add the onion and asparagus; season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until softened.
5 Place trout fillets on plate, using two forks flake into bite sized pieces.
To the bowl of pickled mustard seeds, add the cooked vegetables, cooked potatoes, almonds, garlic croutons, and flaked trout. Add arugula and gently toss to combine. Season with salt and pepper to taste.
* Paleo-friendly version: My mother has recently shifted to a paleo diet, and had some suggested alterations.
Instead of potatoes and croutons, use cauliflower lightly roasted and seasoned with paprika, minced garlic and a little olive oil.