Sesame Crusted Rainbow Trout with Asian Noodle Salad

Sesame Crusted Rainbow Trout with Asian Noodle Salad

Ingredients:

1. 4 Rainbow Trout fillets
2. 2 tablespoons olive oil
3. Salt
4. Pepper
5. 4 teaspoons white sesame seeds
6. 4 teaspoons black sesame seeds
7. 1 6-oz. package of rice vermicelli
8. ¼ cup soy sauce
9. 1 tablespoon rice vinegar
10. 3 tablespoons Asian sesame oil
11. 3 teaspoons fresh ginger, peeled and minced
12. 2 teaspoons sugar
13. 1 large carrot, peeled and julienned
14. ½ cup sweet red and green peppers, julienned
15. 2-3 green onions, sliced diagonally
16. ½ cup cilantro leaves, washed and stemmed
17. 1 cup fresh snow peas, sliced in half
18. Salt and pepper to taste

For the Rainbow Trout:

1. Rub each rainbow trout fillet with the olive oil and sprinkle lightly with salt and pepper.
2. In a bowl, combine the white and black sesame seeds. Press the seeds onto the top of each fillet, and set them aside.
3. Preheat a large, flat skillet on medium-high heat, preferably one that can hold all four fillets at once.
4. Heat the remaining olive oil and add the rainbow trout fillets, skin side down. Cook for about 3-4 minutes or until you see the trout begin to turn opaque halfway up. Flip each fillet over and continue to cook, pressing gently on the sides of each fillet to toast the seeds evenly, about two minutes.

For the noodle salad:

1. Prepare the rice vermicelli according to the package directions, making sure all water is removed once the noodles are tender.
2. In a large bowl combine the soy sauce, rice vinegar, sesame oil, ginger, and sugar. Add the noodles and toss until they are well coated with the dressing.
3. Add to the noodles the carrot, peppers, green onions, cilantro. and snow peas. Season with salt and pepper, then toss to combine.