Golden Sour Cream &Amp; Shredded Carrots Supper with Weeknight Comfort

Dukkah is a traditional Egyptian blend of nuts, seeds and warm spices that adds incredible flavor and crunch to any dish. In this recipe, we toast our own take on dukkah and sprinkle it over roasted steelhead trout, which is drizzled with a creamy honey lemon sauce.

Everything is served over a fragrant rice pilaf with carrots and pickled golden raisins, alongside a fresh tomato salsa. It’s a balanced, colorful meal that’s sure to impress.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. In a small bowl, combine the sour cream, honey and a squeeze of lemon juice (about 1 teaspoon). Season with salt and pepper and set aside.
2. In a separate bowl, mix the sesame seeds, pepitas and Tunisian spice blend. Set aside.
3. Cook the rice: In a small pot, bring 1.5 cups of water to a boil. Add the jasmine rice and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
4. While the rice cooks, prepare the trout: Pat the steelhead trout dry with paper towels. Season both sides with salt and pepper. Place on a parchment-lined baking sheet. Roast for 10-12 minutes, until the fish is opaque and flakes easily.
5. Meanwhile, make the tomato salsa: Halve the grape tomatoes and finely chop the scallions. Combine in a small bowl with a drizzle of olive oil and a pinch of salt. Set aside.
6. In a small skillet over medium heat, toast the seed-spice mixture (dukkah) for 1-2 minutes until fragrant. Remove from heat.
7. In the same skillet used for the rice, add the shredded carrots and golden raisins. Cook over medium heat for 1-2 minutes, then stir into the cooked rice.
8. To serve, spoon the rice pilaf onto plates. Top with the roasted trout. Drizzle the honey lemon sauce over the fish. Sprinkle the toasted dukkah on top. Serve the tomato salsa on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon or any firm white fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of Tunisian spice blend?

You can make your own blend with 1 teaspoon each of ground cumin and coriander, plus 1/2 teaspoon of cinnamon and a pinch of cayenne.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your spice blend and other packaged items are certified gluten-free if needed.