Seared Steelhead & Avocado Salad

with Corn Salsa, Feta & Creamy Chipotle Lime Dressing

Moderate | 25 min

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Did someone say summer?! This salad will take your tastebuds to somewhere sunny with its sauteed corn salsa featuring tomato, cilantro, lime, feta and zippy red onion. This satiating salad stars perfectly seared Ocean Wise steelhead trout atop a bed of crisp romaine, finished with a creamy chipotle lime dressing.
Contains: Egg, Fish, Milk, Mustard, Soy

May Contain: Gluten, Peanuts, Sesame, Shellfish, Sulphites, Tree Nuts

What We'll Send

Steelhead
Avocado
Cilantro
Lime
Red Onion Diced 3/8"
Romaine Lettuce Heart
Frozen Corn Niblets
Roma Tomatoes
Pickled Jalapeno
Chipotle Pepper in Adobo Sauce
Feta
Sauce Blend
Mayonnaise, Sour Cream
Spice Blend
Smoked Paprika, Cumin, Granulated Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 756
Fat 51g
Protein 36g
Carbohydrates 47g

Cooking Directions

1

Prepare Corn

  • In a large non-stick skillet heat 2 tsp. oil over medium-high heat.
  • Once hot, add corn and cook for 4–5 minutes, stirring occasionally until it begins to golden.
  • Season to taste with salt and pepper.
  • Add corn into a medium bowl and set aside.
2

Prepare Ingredients

  • Meanwhile, wash lime, cilantro, tomato, and lettuce.
  • Roughly chop lettuce into 1 inch strips.
  • Dice tomato into ½ inch pieces.
  • Zest and slice lime in half.
  • Pick and chop cilantro leaves.
  • Finely chop pickled jalapeno.
  • Cut avocado in half and remove pit.
  • Slice into ½ inch slices and scoop flesh out with a large spoon.
3

Prepare Steelhead

  • Add 2 tsp. oil to the same skillet used in Step 1 and set to medium-high heat.
  • Drain and pat dry steelhead with paper towel.
  • Season steelhead with spice blend, and salt and pepper.
  • Add steelhead to skillet and cook for 2–3 minutes per side, until fish begins to flake or until it reaches an internal temperature of 158°F.
4

Prepare Creamy Dressing

  • Add sauce blend to a large bowl and stir in each of the following to taste: lime zest, chipotle in adobo, half of the lime juice, salt, and pepper.
  • Add lettuce to the same large bowl and toss to coat.
  • Divide lettuce between serving bowls.
5

Finish Corn Salsa + Plate

  • Add red onion, tomato, cilantro, and remaining lime juice to bowl with corn.
  • Add pickled jalapeno to taste and stir to combine.
  • Top lettuce with corn salsa, avocado, and feta cheese.
  • Place steelhead on top of salad.
  • Enjoy!

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