| LINDSEY WILSON
Buckwheat & Fennel Salad with Slow Roasted Trout
With sliced nectarines, fresh parsley, green lettuce, sesame seeds and a creamy lemon cashew dressing
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 4
- ¾ cup buckwheat
- 1 ½ cups OWL Venice Broth
- 12oz trout
- 2 lemons (thinly sliced)
- Fennel fronds
- 1 tbsp olive oil
- 1 tsp dried dill
- Salt and pepper
- 1 large head green leaf lettuce
- 1 fennel bulb
- 1 nectarine - sliced
- 1/3 cup parsley
- 1 Tbsp sesame seeds
- 3/4 cup cashews
- 1 tbsp sesame oil
- 1 lemon juice
- 2 tbsp olive oil
- 2 tbsp rice wine vinegar
- Salt + pepper
- Preheat the oven to 250 F. Line a roasting pan with lemon slices and fennel fronds. Place the trout in the roasting pan and drizzle with olive oil, season with dill, salt and pepper. Roast for 25-30 minutes.
- Add the buckwheat to a small saucepan with the bone broth. Bring the liquid to a boil, cover with a lid, then reduce and let simmer for 15 minutes. Let cool.
- While roasting the trout, prepare the dressing by adding cashews, sesame oil, lemon juice, olive oil, rice vinegar, salt and pepper to a blender. Blend until smooth and creamy.
- To a large bowl, add green leaf lettuce, fennel, parsley, and cooked buckwheat. Add the cashew dressing and toss.
- Top salad with fresh nectarine slices and sesame seeds. Serve with trout and a squeeze of lemon!
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.
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