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1
In a small bowl, whisk together the honey and mustard to form a glaze.
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2
Set aside.
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3
Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil.
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4
Blanch the asparagus until tender, 6 minutes.
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5
Drain and refresh them in the ice water to preserve their color.
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6
Drain again and set aside.
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7
Heat the lentils over a low flame and keep warm.
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8
Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes).
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9
Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil.
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10
Place the fish, skin side down, on the grill and cook for 4 minutes.
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11
Flip the fish and brush the skin side with the reserved honey-mustard glaze.
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12
Continue to cook for 2 minutes.
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13
Hold the cooked trout aside.
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14
Melt 3 tablespoons of the butter in a large saute pan over medium heat.
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15
Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning.
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16
Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar.
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17
Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts.
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18
Add the remaining tablespoon of butter and stir for an additional minute.
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19
Turn the flame down to low and add the asparagus.
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20
In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil.
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21
Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
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22
Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze.
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23
Gently toss to combine, and allow the heat of the pan to wilt the spinach.
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24
Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils.
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25
Place 2 trout fillets, skin side up, on top of the spinach mixture.
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26
Drizzle with the balsamic glaze.
