Sesame Crusted Trout With Ginger Scallion Salad

• 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 of fresh mint, roughly chopped
• 1 tablespoon cilantro, roughly chopped

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

trout, sesame seeds, lemon juice, salt, pepper, butter, sesame oil, ginger, ginger, very, soy sauce, sesame oil, garlic, sugar, red pepper, orange juice, orange zest, mint, cilantro

Taken from www.food.com/recipe/sesame-crusted-trout-with-ginger-scallion-salad-173457 (may not work)