Easy Sautéed Rainbow Trout with Kale and Dried Cranberry Salad - Riverence Provisions
Easy Sautéed Rainbow Trout with Kale and Dried Cranberry Salad INGREDIENTS - 2 tablespoons balsamic vinegar - 6 tablespoons extra virgin olive oil - ¼ cup
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Ingredients
- 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 Riverence Rainbow Trout Natural Fillets
- 1 tablespoon olive oil
- Salt and pepper
- ¼ cup grated cheese (Parmigiano or Romano)
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