Pecan-Crusted Trout with a Cranberry-Studded Salad & Roasted

• servings: 2 servings
• total time: 35 minutes

Ingredients

2 * 12 ounce Potatoes

2 * ¼ ounce Thyme

2 * ½ ounce Pecans

2 * ¼ cup Panko Breadcrumbs

2 * 2 teaspoon Honey

2 * 2 teaspoon Dijon Mustard

2 * 2 tablespoon Mayonnaise

2 * 10 ounce Steelhead Trout

2 * 1 ounce Dried Cranberries

2 * 1 unit Lemon

2 * 2 ounce Mixed Greens

2 * Salt

2 * Pepper

2 * 1 tablespoon Cooking Oil

2 * 2 teaspoon Olive Oil

2 * 2 tablespoon Butter

Directions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

• Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack until browned and tender, 22-24 minutes total. (You’ll start the trout after 12 minutes.)

• While potatoes roast, in a small bowl, combine honey, mustard, and mayonnaise. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper.

• Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place trout, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.

• Meanwhile, quarter lemon. • In a large bowl, combine mixed greens, cranberries, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.

• Divide trout, potatoes, and salad between plates. Drizzle trout with remaining honey mustard sauce and serve. Trout is fully cooked when internal temperature reaches 145º.

Nutrition

• Calories: 950 kcal
• Total Fat: 62 g
• Saturated Fat: 16 g
• Cholesterol: 140 mg
• Sodium: 400 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 5 g
• Total Sugars: 23 g
• Protein: 34 g