Pan Seared Rainbow Trout with Roasted Asparagus, Wild Rice, & Citrus Dijon Vinaigrette - Riverence P
Pro tip: Reserve the leftover vinaigrette to toss with greens for a side salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riverence.com.
Ingredients
- 3-4 cups water
- 1 cup uncooked wild rice
- 24 spears asparagus, tough ends removed
- 2-3 tablespoons olive oil
- Salt and pepper
- ½ cup pine nuts, toasted
- 4 Riverence Rainbow Trout
- ¼ cup extra virgin olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon shallot, chopped fine
- ½ teaspoon Dijon mustard
- ½ teaspoon sugar
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