Ingredients:

  • /4 cup Maple Syrup (Grade A Dark Robust Taste)
  • tablespoons Balsamic Vinegar
  • tablespoon Soy Sauce (or Tamari)
  • cloves Garlic, minced finely
  • teaspoon Dijon Mustard
  • /4 teaspoon Black Pepper, freshly ground
  • skin-on Rainbow Trout Fillets (about 5–6 oz each)
  • tablespoons Olive Oil
  • /2 teaspoon Kosher Salt (or to taste)
  • tablespoons Fresh Parsley, chopped (for garnish)
  • cups Assorted Greens (Spinach, Chard, or Kale), roughly chopped (for side)
  • tablespoon Butter or Olive Oil (for greens)
  • teaspoon Fresh Lemon Juice (for greens)

Instructions:

  1. Prepare the Glaze: Whisk together the maple syrup, balsamic vinegar, soy sauce, minced garlic, Dijon mustard, and black pepper in a small bowl until emulsified. Set aside.
  2. Prep the Trout: Pat the trout fillets thoroughly dry with paper towels. Season the flesh side lightly with salt.
  3. Sear the Fish (Skin Side Down): Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the trout fillets skin-side down in the hot oil. Press gently with a spatula for the first 30 seconds to ensure the skin makes full contact.
  4. Cook Majority: Cook undisturbed for 4–6 minutes until the skin is crisp and the flesh is opaque about two-thirds of the way up the side.
  5. Glaze and Finish: Flip the fillets gently. Immediately brush half of the maple-balsamic glaze liberally over the exposed flesh. Cook for another 2–3 minutes.
  6. Reduce Sauce: Remove the fish carefully and set aside on a warm plate. Pour the remaining glaze into the hot pan. Bring to a simmer, stirring constantly, for about 1 minute until it thickens slightly into a syrupy sauce.
  7. Serve: Drizzle the reduced glaze over the plated trout fillets. Garnish with fresh parsley.
  8. Prepare Greens (Concurrent Step): While the fish rests, quickly sauté the greens in the remaining pan drippings (or fresh fat) for 2–3 minutes until wilted. Toss with a squeeze of lemon juice and a pinch of salt. Serve alongside the trout.