Apple, Cranberry

For the salad

• 290 g (1 bag) of Seafood Canada trout
• 15 ml (1 tbsp.) olive oil
• Salt and pepper
• 500 ml (2 cups) spring mix salad
• 1/2 apple, julienned
• 80 ml (1/3 cup) cucumber, diced
• 80 ml (1/3 cup) dried cranberries
• 80 ml (1/3 cup) hard cheese, diced
• 80 ml (1/3 cup) red onion, diced
• 80 ml (1/3 cup) walnuts, chopped

For the dressing

• 30 ml (2 tbsp.) maple syrup
• 30 ml (2 tbsp.) Dijon mustard
• 30 ml (2 tbsp.) balsamic vinegar
• 90 ml (6 tbsp.) olive oil
• Pepper

1. In a nonstick skillet, fry the trout in the oil, 3 to 4 minutes per side or until golden brown. Season with salt and pepper to taste
2. Mix all the dressing ingredients in a small bowl. Mix all the salad ingredients in a large bowl and add the trout. Add dressing to taste.