Idaho Rainbow Trout Spinach Salad
Ingredients: Baked Idaho Rainbow Trout. One 15 incher will feed 2 people, no problem. Fresh Thyme, 2 tbsp. One lemon. Spinach, chopped green apples, dried cherries, asiago or other cheese, salad toppings of choice.
Thinly Slice 1 lemon. Save ugly slices to chop with Thyme. In a casserole dish, bake whole trout with with lemon slices in it’s cavity and 1 tbsp thyme. Sprinkle chopped lemon rind and 1 tbsp chopped thyme on top. Bake at 350.
Peel skin and bones from meat.
Put on top of fresh winter spinach, chopped green apples, dried cherries and a little shaved asiago cheese.
We served it with baked winter squash.
Cast Iron 
Damn that looks delicious! Funny you should post this today, as I am finishing the last of a delicious smoked trout from Big Pine Trout Farm in southwestern Virginia (http://eatingappalachia.com/2010/01/22/big-pine-trout-farm/). I am sure it pales in comparison, but there is still something extra delicious about eating fish from “home” (wherever home may be at the time). Bon Appetit!