| LINDSEY WILSON

Buckwheat & Fennel Salad with Slow Roasted Trout

Trout, Fennel & Buckwheat Salad featuring OWL Venice Bone Broth

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

 

Ingredients for Buckwheat & Fennel Salad with Slow Roasted Trout

 

Ingredients:

  • 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

Dressing:

  • 3/4 cup cashews
  • 1 tbsp sesame oil
  • 1 lemon juice
  • 2 tbsp olive oil
  • 2 tbsp rice wine vinegar
  • Salt + pepper 

 

OWL Venice Slow Roasted Trout & Cashew Dressing Prep


Directions:

  1. 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.
  2. 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. 
  3. 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.
  4. To a large bowl, add green leaf lettuce, fennel, parsley, and cooked buckwheat. Add the cashew dressing and toss. 
  5. Top salad with fresh nectarine slices and sesame seeds. Serve with trout and a squeeze of lemon!

 

Buckwheat & Fennel Salad with Slow Roasted Trout

Claire Sporck

Claire Sporck

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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