Trout Salad with Spiced Walnuts

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 60 mins

Ingredients

2-- wild boneless trouts, butterflied, heads and tails removed
1-- shallot, finely diced (about 1 tbsp)
1/2cup fresh orange juice
2tablespoons mirin, or other sweet cooking wine
2teaspoons fennel seeds
2/3cup California walnut pieces
1/4cup sugar
1/4teaspoon salt
1/2teaspoon five spice powder
1tablespoon egg white, lightly beaten
2-- oranges, peeled and sliced into 3/8” thick slices, reserving 4 slices for garnish
1large bulb fennel, very thinly sliced (about 1-1/2 cup), plus a few feathery fronds for garnish
2bunches watercress, tough stems removed

Instructions

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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. 

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 10
  • Fat 18g
  • Saturated Fat 2g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 4.5g
  • Cholesterol 45mg
  • Sodium 230mg
  • Potassium 830mg
  • Carbohydrate 34g
  • Fiber 5g
  • Sugars 24g
  • Protein 22g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 100%
  • Calcium 15%
  • Iron 15%
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