The salad instructions call for CHILLING OVERNIGHT the cucumbers and fennel.
This Examiner found that preparing the vegetables and the vinaigrette in the morning and serving in the evening of the same day sufficed.
All of the fresh ingredients were purchased at Hannaford at Essex Shoppes & Cinema in Essex Junction.
1 Pound pickling cucumbers, sliced in half, then into small wedges
1/2 Fennel bulb, chopped and feathery fronds reserved
1 Anjou or other variety pear, peeled and chopped
1/2 Cup pomegranate seeds, divided
Salt & black pepper to taste
Place chopped cucumbers in a Ziploc bag and refrigerate till ready to prepare salad.
Place reserved tops of fronds in the refrigerator till salad is combined.
In a medium bowl or another storage bag place chopped fennel covered by cold water and teaspoon or two of lemon juice to prevent discoloration.
1 Granny Smith apple, chopped
2 Tablespoons apple cider vinegar
1/2 Tablespoon lime juice
1/2 Tablespoon diced shallot
1/2 Teaspoon sugar
2 1/2 Tablespoons vegetable oil
Combine apple, vinegar and lime juice in medium bowl and refrigerate till ready to use with salad.
For Baked Steelhead trout, cut fish into fillets and place on parchment paper on top of baking sheet.
Heat oven to 350'F. Drizzle fish with olive oil and sprinkle to taste with Penzeys Spices "33rd & Galena" spice rub.
Bake trout for 10 minutes.
For couscous, boil water in small pot. Use 2:1 ratio water to couscous.
Once boiling, add couscous and remove from heat. Stir, then cover and let stand for 5 minutes.
For vinaigrette, add shallots and sugar to apple and liquids. Stir.
For salad, combine in large bowl, cucumber, drained fennel, a tablespoon of fennel fronds, pear and half of pomegranate.
Add vegetable oil, salt and black pepper to vinaigrette and whisk. Pour liquid over salad, reserve apple pieces.
Toss salad, add remaining pomegranate and salt and pepper to taste.
Remove trout from oven and fluff couscous with fork. Add lemon juice or black pepper to either if desired.
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