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Pan-Fried Trout With Cornbread Salad

By Sunset


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About 5 cups cornbread cubes (1 in.; see notes)

1/4 cup shelled pumpkin seeds (see notes)

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces kale, rinsed

2 slices thick-cut bacon (about 4 oz. total)

2 cleaned, boned whole trout, heads and tails removed (8 to 10 oz. each), rinsed and each cut into 2 fillets

1 tablespoon olive oil

1/3 cup chopped red onion

1/4 cup red wine vinegar

1 tablespoon lemon juice

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