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!
Registered Dietitian
Original recipe from http://www.ontario.ca/foodland/recipes/walnut-crusted-trout-spinach-pear-salad
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