Panko and Dijon-Crusted Trout on Cucumber-Quinoa Salad

I saw Ming Tsai making this recently on an episode of Simply Ming. I love how he instructs to pre-heat the cookie sheet in the oven before placing the fish on it. The fish cooks nice and evenly with this technique. I am a big fan of fish but don't always have success in cooking it. This was easy and very impressive. The crust on top made it turn out like a restaurant quality dish.

Also fun is that he serves it over a quinoa salad. This is becoming a popular grain and this salad is the first time I have prepared it. It is light and a great compliment to the fish.

The recipe on his site doesn't instruct you how to actually cook the fish so I have added that inline below.

Panko and Dijon-Crusted Trout on Cucumber-Quinoa Salad
Serves 4

¼ cup Dijon mustard plus 1 tablespoon for vinaigrette

1 cup panko on a plate

2 tablespoons olive oil

3 scallions, sliced thinly, white and green separated

4 skinless rainbow trout fillets

juice and zest of 1 lemon

3 tablespoons Wanjashan ponzu

¼ cup grapeseed oil

1 English cucumber, washed, mostly diced, a portion thinly sliced into coins for plating

1½ cup blanched quinoa

Kosher salt and freshly ground black pepper

Pre-heat oven to high broil and place oven-proof plate or cookie sheet in middle of oven.

In a bowl, combine 1/4 cup Dijon mustard with panko, olive oil and scallion whites. Season trout and spread seasoned panko mixture on top of trout. Place trout on heated cooking dish skin side down (it should be hot enough that the fish sears when placed). Broil about 8 minutes, or until topping is golden brown.

Meanwhile, make vinaigrette by mixing lemon juice with ponzu and 1 tablespoon Dijon mustard. Whisk in the grapeseed oil. Season and check for flavor. Add diced cucumbers and quinoa. Check for flavor and season.

To plate, arrange overlapping circle of cucumber coins, then spoon quinoa salad in center. Top with trout, drizzle extra vinaigrette around plate and garnish with reserved scallion greens.