Canmore Breeze

Background and Origin of Canmore Breeze

The Canmore Breeze is an innovative culinary creation inspired by the serene, natural beauty of Canmore, a town nestled in the Canadian Rockies. This dish is a harmonious blend of local and seasonal ingredients, crafted to embody the spirit of the region. Historically, this recipe was inspired by the traditional flavors of the alpine regions, incorporating both rustic and refined elements.

Canmore has been a popular destination for its breathtaking landscapes and adventurous spirit. Home to local artisans and sustainable farmers, it’s no wonder this dish embodies freshness and sustainability. Crafted first by the mountain lodges to surprise tourists, the Canmore Breeze has evolved into a favorite dish among locals and visitors alike.

Ingredients

• Trout - 2 fillets
• Lemon - 1, thinly sliced
• Thyme - 4 sprigs
• Garlic - 3 cloves, minced
• Olive Oil - 3 tablespoons
• Sea Salt - to taste
• Black Pepper - to taste
• Asparagus - 1 bunch, trimmed
• Quinoa - 1 cup
• Vegetable Broth - 2 cups
• Parsley - 1/4 cup, chopped
• Butter - 2 tablespoons

Preparation

Prepare the Ingredients

1. Begin by rinsing the quinoa under cold water for a few minutes. This removes the natural coating called saponin, which can make it taste bitter.
2. Trim the asparagus and set it aside.
3. Pat the trout fillets dry with paper towels and place them on a plate.

Prepare the Marinade

1. In a small bowl, combine the olive oil, juice from half the lemon, minced garlic, salt, and black pepper.
2. Stir in the thyme leaves, removing them from the sprigs.

Cooking Instructions

Cook the Quinoa

1. In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Add the rinsed quinoa and return to a boil.
2. Reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is tender and has absorbed the liquid.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff the quinoa with a fork, and stir in the parsley.

Cook the Trout

1. Preheat your oven to 375°F (190°C).
2. Drizzle the trout with the prepared marinade, ensuring they're well coated. Place the marinated trout on a lined baking sheet.
3. Lay slices of the remaining lemon and the sprigs of thyme on top of the fillets.
4. Bake for 15-20 minutes or until the trout is opaque and flakes easily with a fork. Use a timer to track your cooking time efficiently.

Prepare the Asparagus

1. While the trout is baking, heat a large skillet over medium-high heat. Add the butter and allow it to melt completely.
2. Add the asparagus to the skillet, sautéing for around 5-7 minutes until tender yet crisp. Season with sea salt and black pepper.

Plating and Serving

To serve the Canmore Breeze, place a generous scoop of the prepared quinoa on each plate. Next, lay a trout fillet over the quinoa bed, garnishing with cooked asparagus.

Finally, sprinkle chopped parsley over the entire dish for a fresh touch. This meal is best enjoyed with a refreshing glass of white wine or sparkling water, capturing the essence of dining amid the Rocky Mountains.