Crispy Skin Trout with Autumn Apple Salad and Candied Pepitas

Name: Crispy Skin Trout with Autumn Apple Salad and Candied Pepitas
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 tbsp Djion mustard preferably Country-style, with coarsely ground seeds; 1 1/2 tbsp apple cider vinegar; 1 tbsp lemon juice; 1 clove garlic grated; 1/2 cup olive oil; salt and pepper; 2 whole rainbow trout, filleted; 2 tbsp olive oil; 2 cups mixed greens; 1 Pink Lady or other tart apple julienned; 2 radishes thinly sliced; 2 tbsp pepitas, candied and crushed

3 steps

Prep:45minCook:5min

Are you looking for a new delicious and healthy dinner option? Look no further! Get ready to indulge in the mouth-watering combination of Crispy Skin Trout with Autumn Apple Salad and Candied Pepitas – all incredibly easy to make. Whether it's for lunch or dinner, this hearty yet light dish will satisfy hunger cravings without leaving you feeling weighed down afterwards.

Updated at: Thu, 17 Aug 2023 04:47:21 GMT

Nutrition balance score

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Ingredients

4 servings

2 TbspDjion mustard

preferably Country-style, with coarsely ground seeds

1 ½ Tbspapple cider vinegar

1 Tbsplemon juice

1 clovegarlic

½ cupolive oil

2 Tbspolive oil

2 cupsmixed greens

1Pink Lady apple

or other tart, julienned

2radishes

thinly sliced

2 Tbsppepitas

candied and crushed

Instructions

Step 1

To make the dressing, mix together the mustard, vinegar, lemon juice, garlic, and 1/2 cup olive oil. Season with salt and pepper. Set aside for at least 30 minutes to let the flavors develop.

Step 2

Use a paper towel to pat dry the skin of the trout. Season skin side with salt and pepper. Heat 2 tbsp of olive oil in a cast-iron skillet over medium-high heat. When oil starts to shimmer, place trout in the pan, skin side down. Cook for 3-4 minutes and fish easily releases from the pan. Flip and cook for another 1-2 minutes.

Step 3

To plate, place a small bundle of greens on the plate. Top with apple, radish, dressing, and finally the trout. Sprinkle with pepitas.