Name: Trout Salad with Citrus and Radishes
Yield: 4 Servings
Ingredients: 1/4 cup almonds; 2 tablespoons vegetable oil; 4 4–6-oz. trout fillets, pin bones removed; Kosher salt, freshly ground pepper; 2 heads Little Gem lettuce, leaves separated, or 1 Bibb lettuce, inner leaves only, separated; 2 oranges (blood orange, Cara Cara, or navel orange), peel and white pith removed, thinly sliced into rounds; 2 radishes, trimmed, thinly sliced; 1/4 cup fresh flat-leaf parsley leaves; 2 tablespoons fresh tarragon leaves; 2 tablespoons chopped fresh chives or 2 thinly sliced scallions; 2 tablespoons olive oil, plus more for drizzling; 1 lemon, halved

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Elizabeth Jaime

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

Recipe notes