Choose from a category or start typing to begin search.
Trout Salad with Spiced Walnuts
By California Walnuts
Share
Ratings
DESCRIPTION
Got a fisherman in your family? The next time they bring home a few trout, try this recipe. Or, be adventurous and buy trout at your local supermarket and ask the fish monger to clean and butterfly the trout for you.
2 wild boneless trout, butterflied, heads and tails removed
2/3 cup California walnut pieces
2 tablespoons mirin or other sweet cooking wine
1 shallot, finely diced
1/2 cup fresh orange juice
2 teaspoons fennel seeds
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon five spice powder
1 tablespoon egg white, lightly beaten
2 oranges, peeled and sliced into 3/8-inch thick slices, reserving 4 slices for garnish
1 large bulb fennel, very thinly sliced (about 1 1/2 cup), plus a few feathery fronds for garnish
2 bunches watercress, tough stems removed
Preparation
Coat a nonstick 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 250°F. 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 walnuts to room temperature. Break apart walnuts that may stick together.
Remove trout from marinade. Remove and discard skin; separate to create 4 equal fillets. Set aside and allow to come to room temperature. Reserve 2 tablespoons of the marinade for salad dressing.
In a large bowl, combine orange slices, fennel, watercress and reserved marinade. 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.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
This vegan cake has great flavor and texture similar to a crab cake. Serve with a fresh walnut romesco sauce as a main dish or appetizer, or serve as a salad or sandwich.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.