Rainbow Trout Fillets with Kale Salad

  • 2 tablespoons balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • ¼ cup dried cranberries, chopped
  • ½ bunch kale, stems removed and washed
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • ¼ cup pine nuts
  • 2 Rainbow Trout Natural Fillets
  • 1 tablespoon olive oil
  • Salt and pepper
  • ¼ cup grated cheese (Parmigiano or Romano)
  1. In small bowl, mix together balsamic vinegar, olive oil, and dried cranberries and set aside.
  2. Roll washed kale into a log and slice through log to make thin strips, no more than ¼ inch. Place kale into a large bowl and drizzle with vinegar-olive oil-cranberry mixture. Add salt and pepper and massage into the kale to tenderize. Set aside.
  3. Heat sauté pan to medium-high heat. Toast the pine nuts for one to two minutes, or until fragrant and golden brown. Remove them from the heat.
  4. Coat trout with oil, salt and pepper. Place rainbow trout fillets in the sauté pan and cook for 3-4 minutes and turn over to cook for an additional 3-4 minutes. Remove from pan and let cool.
  5. Place your fillet and your kale salad on a plate and sprinkle with grated cheese and toasted pine nuts.

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