A Summer Dinner: Seared Trout with Peach & Arugula Salad
Let’s talk about why sweet and savory are so good together.
In this dish, sweet peach, spicy arugula, and fragrant tarragon conspire to turn crispy trout into an extraordinary dinner. And while spicy arugula and fragrant tarragon (and fingerling potatoes! and almonds!) are good on their own, it’s the peaches here that set the dish apart.
To make a dish more tasty than usual, it helps to have its flavors hit several different notes. Two of those are sweet and savory.
We tend to think that sweet tastes below in dessert, after we’ve eaten our due savory courses. But if you think about some of the most delicious delicacies, you’ll find the two combined. Chocolate covered pretzels boast are better because they offer both sweet and savory notes. Many chefs pair melon or figs with salty prosciutto. Many Southeast Asian dishes, like these noodles, contain more sugar than you’d imagine, to balance out the sour, salty, and bitter notes that are instrumental to every dish.
So, back to the peach.
In summer, ripe peaches give off the scent of honey. Their juices are incredibly sweet, meant to drip off your chin when you take a bite. All those sugary notes provide just the complement to the other savory flavors in this dish: those rich almonds, that spicy arugula, that tangy dressing. By the time you’ve piled the salad high on top of the crispy trout, you’ll have made a meal that’s balanced, both in terms of health and flavor. Enjoy!
We’re happy to be participating in Food Network’s Summer Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this summer. This week, the topic is peaches! You can see the other bloggers’ delicious creations by following the links below.