Crispy lake trout with pear and arugula salad

This dish may be simple and healthy but does not lack delicious flavour. It’s the perfect dish to switch up the usual heavy winter meals for something a little lighter with some warm flavours to cut the cold. Ingredients (Serves 2) 1 tbsp canola or vegetable oil 1 tbsp butter 2 six-ounce lake trout fillets (boneless, skin on) ¼ cup crushed pecans Salt & pepper to taste Maple dressing: 3 tbsp olive oil 3 tbsp maple syrup 3 tbsp mayonnaise 1 tbsp Dijon mustard 1 tbsp cider vinegar Salt & pepper (to taste) Salad: 4 cups baby arugula 2 red radishes, very thinly sliced) ½ ripe pear, cored, julienned with skin on Directions 1. Heat oil and butter over medium-high heat in a non-stick frying pan. 2. Score skin side of trout fillet with a sharp knife by making 3 shallow slices vertically. This will help prevent the fillet from curling when cooking. 3. Season both sides of fish with salt and pepper. Sear skin side down for 5 minutes until skin is nice and crispy. Flip and cook for 1 more minute and remove fillet from pan and set aside. 4. Add crushed pecans to the pan and sauté for 2-3 minutes. Remove from heat. 5. For the salad dressing, add all ingredients into a blender and blend until smooth. 6. Combine and toss salad ingredients, top with dressing, seared fish, and toasted pecans Published in Ontario OUT of DOORS' Fishing Annual 2024 For more fishing, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream