Sesame Crusted Trout With Ginger Scallion Salad

Ingredients

• 20 ounces fresh trout, deboned
• 4 tablespoons sesame seeds
• 1/2 cup lemon juice
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 2 tablespoons sesame oil

Ginger Scallion Salad

• 1/4 cup very thinly julienned fresh ginger, about 1-inch long
• 1/2 cup very thinly julienned scallion, about 1-inch long
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, finely mashed
• 1 pinch sugar
• 1 teaspoon red pepper flakes
• 1 tablespoon orange juice
• 1 tablespoon orange zest
• 1 tablespoon fresh mint, roughly chopped
• 1 tablespoon cilantro, roughly chopped

Directions

1. 1

   Trout: Rinse each trout under cold water and pat dry. Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottom, large saute pan, heat the butter and oil until the foam subsides. Place the trout skin-side-up in the pan. Season with salt and pepper. Lower the heat to medium and cook about 5-8 minutes; flip, and cook another 5-8 minutes, or until the flesh is pinkish white and flaky.

2. 2

   Ginger Scallion Salad: Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.