It's that time of year — the time when the Pacific Northwest starts to shine. When you can cast your line in the nearest river and catch your dinner, be it salmon or rainbow trout. Which means it's time for this Pan-Roasted Trout with Walnut-Green Sauce recipe.
2ounces (about 2 packed cups)spicy mixed greenssuch as watercress, sorrel, or dandelion
1ounce (about 1 packed cup)baby spinach
1cup (about 2 ounces)toasted walnut halves
3/4cupwell-shaken buttermilk
1/2cupplain Greek yogurt
1tablespoonDijon Mustard
1tablespoonwalnut or olive oil
2teaspoonsfreshly squeezed lemon juiceplus lemon slices for garnish
kosher salt
Freshly ground black pepper
For The Trout:
2tabelspoonswalnut or olive oil
4small boned and butterflied whole rainbow trouthead and skin on (about 10 to 12 ounces each)
kosher salt
Freshly ground black pepper
Instructions
Make The Green Sauce: Combine herbs, spicy greens, spinach, walnuts, buttermilk, yogurt, Dijon, 2 teaspoons of the oil, 2 teaspoons of the lemon juice, and 1 teaspoon of the kosher salt in a food processor and process until smooth. Taste and adjust seasoning as desired. Place a bowl and chill for at least 30 minutes before using.
Cook The Trout: Heat the remaining oil in a large cast iron pan over medium-high heat. Sprinkle fish all over with salt and pepper. When oil shimmers, add whole fish, and cook until flesh is opaque, about 3 to 5 minutes. Turn fish over and cook on second side until just opaque in center, about 3 to 5 minutes more.
Transfer fish to plates (you can serve one whole fish per person or separate it into filets as desired), serve with a few slices of lemon, and a few spoonfuls of green sauce. Pass additional sauce on the side.