Trout Salad with Citrus and Radishes

chivefishlemonorangeparsleyreader's choice weeksaladgreen onion scalliontarragontrout

Bon Appétit
4 Servings



Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Heat vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Season trout with salt and pepper. Working in 2 batches, cook trout, skin side down, pressing with a spatula to ensure even contact with the skillet, until skin is golden brown and fish is almost cooked through (flesh will begin to turn white), about 4 minutes. Carefully turn fish and continue cooking until just cooked through, about 1 minute longer. Transfer to a plate, placing skin side up, and let cool.

Toss lettuce, orange rounds, radishes, parsley, tarragon, chives, and 2 Tbsp. olive oil in a medium bowl; season with salt and pepper.

Once trout is cool, break into 2" pieces (skin included) with your hands and gently toss with salad. Top with almonds, drizzle with more olive oil, and squeeze lemon juice over.