The Senior Connection is in the middle of its March for Meals campaign to raise money to supply up to 80 seniors who live from Carey in the south to Hulen Meadows in the north with meals four days a week.

Eye on Sun Valley’s Marie Gallo teamed up with Senior Connection Chef Sky Barker to learn more about Meals on Wheels—and cook up a tasty Pan Seared Trout with Kale Salad and Wild Rice. (Baker says he cooks this once a month for The Senior Connection’s Dine-In Meals and it draws up to a hundred dinners).

Pan Seared Trout

Riverence trout fillets

Avocado oil (or another cooking oil)

Lemon pepper seasoning

One pat butter

FISH TOPPING

Capers, chopped

Fresh dill, chopped

Pinch salt

Juice squeezed from a half lemon

2 Tbsp Avocado mayonnaise

WILD RICE (or white rice)

2 pats butter

KALE SALAD

Kale, de-stemmed

2 cloves garlic, chopped

Juice squeezed from a half lemon

Pinch salt and pepper

Olive oil

Grated Parmesan cheese.

To prepare trout, coat a frying pan with avocado oil. Sprinkle lemon pepper seasoning on a trout fillet and put the filet in the pan skin down. Cook for two to three minutes.

After three minutes, throw two pats of butter in the pan and flip the fillet. Cook two to three minutes more.

Mix capers, chopped dill, salt, lemon juice and mayonnaise and serve on top of the fish.

Cook wild rice in 1.5 cups of bone broth or water. Season with a pat of butter and any other seasonings you like.

Prepare the Kale Salad by destemming the kale. Add two cloves of chopped garlic and squeeze the juice from a half lemon over it. Season with a pinch of salt and pepper. Drizzle olive oil over it. Top with grated Parmesan cheese and toss.