Wednesday, 9 September 2015

Walnut Crusted Rainbow Trout and Pear Arugula Salad


Last night we made this for dinner and the overall consensus was … yum!

This recipe is from a Foodland Ontario calendar from a few years ago. I have a binder that I use to collect new recipes I want to try…here is my slight adaptation of the recipe.
Ingredients
·         1 Rainbow Trout fillet, with skin (enough to serve 4 about 450g/1 lb)
·         2 tbsp. (25 mL) Dijon mustard
·         1 tbsp. (15 mL) minced red onion
·         1 clove garlic, minced
·         1/4 tsp (1 mL) coarse ground black pepper
·         1/2 cup (125 mL) panko bread crumbs
·         1/3 cup (75 mL) finely chopped walnuts
·         2 tbsp. (25 mL) chopped fresh parsley (I used 1 tsp dried parsley)
·         1 tbsp. (15 mL) vegetable oil

Spinach Pear Salad:
·         3 tbsp. (45 mL) extra-virgin olive oil
·         2 tbsp. (25mL) apple cider vinegar
·         1 tsp (10 mL) honey
·         1 tsp (5 mL) Dijon mustard
·         1/4 tsp (1 mL) coarse ground black pepper
·         5 cups (1.25 L) arugula (or your favourite greens)
·         1/4 cup (50 mL) chopped red onion
·         1 pear, quartered lengthwise, cored and sliced crosswise
·         2 tbsp. (25 mL) dried cranberries or cherries

Preparation
  • Preheat oven to 425°F (220°C).
  • Place fish, skin side down on a non-stick or parchment lined baking sheet.
  • In small bowl, combine mustard, onion, garlic and pepper; spread mixture evenly over each fillet.


  • In separate small bowl, combine bread crumbs, walnuts, parsley and oil.


  • Lightly press over mustard mixture on fish. 


  • Bake in a 425°F (220°C) oven for 8 to 10 minutes, or until fish is opaque and flakes easily when tested with fork.


Spinach Pear Salad:

  • Meanwhile, in large bowl, whisk together oil, vinegar, honey, mustard and pepper. 
  • Add arugula, onion, pear and cranberries; toss to coat.



Slide large spatula between skin and flesh and lift trout, leaving skin on parchment. Serve with salad.

Enjoy!

Shannon RD 
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