Pan-seared trout and spinach salad with smoked sable

Ok, this is pretty much what it sounds like. For the salad, we have spinach, shallots, and tomatoes.


There was some smoked sable available (it has a creamier texture than smoked salmon or trout).


Season trout fillets with some cajun seasonings, or just salt and pepper, if you want.


In a combination of butter and oil, and on high heat, sear the fish flesh side down for a couple of minutes, then flip and sear the skin for another couple of minutes.


The salad dressing is 1 Tb lemon juice, 2 Tb olive oil, salt, 1 tsp mustard, and pepper. Whisk until emulsified, and then toss the veggies together. Shred the sable, and arrange on top of the salad.