Walnut Crusted Trout with Spinach Pear Salad | Foodland Ontario

Ingredients

• 4 Ontario Rainbow Trout Fillets, with skin (4 oz/125 g each)
• 2 tbsp (25 mL) Dijon mustard
• 1 tbsp (15 mL) minced Ontario Red Onion
• 1 clove Ontario Garlic, pressed
• 1/4 tsp (1 mL) each, salt and coarse ground black pepper
• 1/2 cup (125 mL) panko bread crumbs
• 1/3 cup (75 mL) finely chopped walnuts
• 2 tbsp (25 mL) chopped fresh Ontario Parsley
• 1 tbsp (15 mL) vegetable oil
• 3 tbsp (45 mL) extra-virgin olive oil
• 2 tbsp (25mL) apple cider vinegar
• 2 tsp (10 mL) Ontario Honey
• 1 tsp (5 mL) Dijon mustard
• 5 cups (1.25 L) Ontario Spinach
• 1/4 cup (50 mL) chopped Ontario Red Onion
• 1 Ontario Pear, quartered lengthwise, cored and sliced crosswise
• 2 tbsp (25 mL) dried cranberries or cherries (optional)