INGREDIENTS
- 2 x 5 oz rainbow trout filets skin on
- 1 cup shaved fennel
- 1 bunch cooked asparagus sliced into 2" spears
- 2 tbsp slivered almonds
- 2 tbsp sweety drops
- 2 tsp grapeseed oil
- kosher salt to taste
- fresh black pepper to taste
Lemon dressing
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 1 tsp honey
- 1 clove garlic minced
- 1/2 tsp kosher salt
METHOD
- Combine all ingredients for lemon dressing in a jar fitted with a lid and shake well to emulsify, set aside.
- In a heavy bottomed pan on medium heat add 2 tsp grapeseed oil.
- Pat down the skin of the trout using a paper towel and season both sides with salt and pepper. Add trout to the pan skin side down and press down gently with a spatula to ensure skin is fully in contact with pan. After 3-4 minutes when skin is crispy, flip filet onto flesh side and allow to cook for 1-2 minutes before removing the pan from the heat.
- In a mixing bowl add fennel, asparagus and desired amount of dressing, mix well.
- On a serving plate add salad, top with slivered almonds, dried cranberries and filet skin side up.
