That was really good! The trout skin didn't get quite as crisp as the Food Network folks would have suggested... so I need to remember to do that on a higher heat. Also, this was my first use of the new skillet - so everything stuck a little bit. I had expected as much, and took greater care when flipping the fish to keep the skin together as much as possible.
On the spinach salad, I'd suggest adding some toasted pine nuts, and even more spinach. You know how wilted spinach seems like such a small amount. The potato salad was very easy to make. I appreciate how they try to make these recipes with 5 or so ingredients. Clean flavors, and fairly easy instructions, are a winner all around.
I definitely think this is another of those recipes that it will be easy to remember and cook 'off the cuff' at some point in the future. Thus far, that's been the biggest benefit to me. I think I'll be able to recreate several of these recipes without the notes in front of me. That's worth a lot! If only something could be done about all the little plastic bags and containers.
All in all, it was certainly very tasty. Looks to me like three servings of potato salad, one serving of spinach, and two perfect portions of trout. I'm quite full just now - and am hoping I've saved enough room for the No Pudge! brownies I made while the potatoes were boiling. Yum!
Cheers!
approx. 12 Points+
