You are here: Home » Recipes » Trout Salad with Spiced Walnuts Trout Salad with Spiced Walnuts Recipe by California Walnut Board Yield 4 servings Prep 20 mins Cook 60 mins PrintEmail Ingredients 2 -- wild boneless trouts, butterflied, heads and tails removed1 -- shallot, finely diced (about 1 tbsp)1/2 cup fresh orange juice2 tablespoons mirin, or other sweet cooking wine2 teaspoons fennel seeds2/3 cup California walnut pieces1/4 cup sugar1/4 teaspoon salt1/2 teaspoon five spice powder1 tablespoon egg white, lightly beaten2 -- oranges, peeled and sliced into 3/8” thick slices, reserving 4 slices for garnish1 large bulb fennel, very thinly sliced (about 1-1/2 cup), plus a few feathery fronds for garnish2 bunches watercress, tough stems removed Instructions Coat a non-stick skillet with canola cooking spray. Sauté trout over medium high heat, skin side down, until just golden and slightly crisp, about 4 minutes. Turn once and cook an additional 4 minutes. Place trout skin side down in a shallow dish and set aside. In a nonstick skillet, lightly sauté shallots until just softened, but not browned. Combine shallots, orange juice, mirin and fennel seeds and pour over trout. Cover and refrigerate for at least one hour, or overnight While trout is marinating, preheat oven to 250F. In a small bowl combine walnuts with sugar, salt, five spice powder, and egg white. Spread on a nonstick baking pan and bake until golden and most of the liquid is dried, stirring occasionally; about 45-60 minutes. Cool nuts to room temperature. Break apart nuts that may stick together. Remove trout from marinade. Remove and discard skin; separate to create 4 equal fillets. Set aside and allow coming to room temperature. Reserve 2 tablespoons of the marinade and combine with walnut oil to make salad dressing. In a large bowl, combine orange slices, fennel, watercress and dressing. Toss gently. Divide mixture among 4 plates, top each with a trout fillet and sprinkle walnuts overall. Garnish with reserved orange slices and fennel fronds. Serve immediately.