Cherry Planked and Cherry Glazed Rainbow Trout with Kale, Orange and Toasted Almond Salad

  • 2 Cherry Grilling Planks
  • ½ cup cherry juice
  • 2 tablespoons sugar
  • 3 tablespoons butter, separated
  • ⅓ cup orange juice
  • ½ cup olive oil
  • 1 orange, zested
  • ¼ cup sliced almonds
  • 2 whole dressed Riverence Rainbow Trout
  • salt and pepper
  • 2 cups kale, sliced
  1. Preheat the grill to 450°F and soak the planks in warm water for 15 minutes.
  2. To make the glaze, place the cherry juice and sugar in a pan.
  3. Simmer for 5 minutes or until syrupy. Remove from the heat and whisk in 1 Tbsp. of butter. Set aside to cool.
  4. To make the salad dressing, place the orange juice in a blender. With the blender running, add the oil very slowly to emulsify and form a vinaigrette. Zest the orange and add it to the vinaigrette. Reserve the orange for the salad, and set the dressing aside.
  5. Remove the remaining peel from the orange and cut out the orange segments.
  6. Add the almonds to a sauté pan, and gently toast for 2 minutes, stirring often.
  7. Season the trout with salt and pepper inside and out. Place 1 Tbsp. butter in each cavity and brush the fish liberally with the glaze, reserving some for later.
  8. Set the fish on the planks and place on the grill. Cook for 10 minutes with the lid closed.
  9. Brush the trout with more glaze and cook for another 3 minutes, or until done.
  10. To serve, toss the kale with the orange vinaigrette and top with the orange segments, toasted almonds and glazed trout.

Takes 45 minutes, Serves 2.

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