step 1
Bring Water (3/4 cup) to a boil in a small saucepot over medium-high heat.
step 2
Place the Bulgur Wheat (3/4 cup) in a large bowl with Salt (1/2 tsp) add the boiling water. Cover with plastic wrap for 25 minutes. Unwrap and fluff bulgur and hold.
step 3
Mince the Shallot (1) and Garlic (3 cloves); set aside.
step 4
Cut the Tomato (1) into 4 wedges. Cut away the seeds and inner flesh; discard. Cut into 1/4 inch dice; set aside.
step 5
Cut the Lemons (2) in half. Juice 3 halves into a small bowl; discard seeds. Cut the other lemon half into 1/4 inch slice wheels; set aside.
step 6
Finely chop ONLY 1/2 the fresh Fresh Chives (3 Tbsp) and add to a medium bowl.
step 7
Remove the leaves from the stems of the Fresh Parsley (3 Tbsp), Fresh Basil (1/2 cup), Fresh Oregano (1/3 cup), Fresh Thyme (3 1/2 Tbsp), and Fresh Mint (1/3 cup); discard the stems.
step 8
Fine chop each of the herbs separately. Place 1/2 of the basil and 1/2 of the parsley in bowl with chives. Add all the oregano, thyme and mint. Place the other 1/2 of the basil and parsley into a second medium bowl; hold.
step 9
Rough chop the Hazelnuts (1 Tbsp). Add to the bowl with ONLY the basil and parsley.
step 10
Add half of the garlic, Olive Oil (3 Tbsp), 1/3 of the lemon juice, Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Stir until well combined to complete your salsa verde and hold until plating.
step 11
To the 6-herb mixture, add 3/4 of the shallots, the remaining garlic, diced tomatoes, Olive Oil (1 Tbsp), Salt (1 tsp), Ground Black Pepper (1/4 tsp). Stir until well combined.
step 12
Place the remaining shallots in a third medium bowl with 1/3 of the lemon juice.
step 13
Add Salt (1/4 tsp) and Olive Oil (1 Tbsp) to make a vinaigrette.
step 14
Using ONLY 1/2 the Watercress (1/2 bunch) trim stems and discard Add watercress to the bowl with the vinaigrette. Season with Ground Black Pepper (1/4 tsp) and toss gently.
step 15
Pat dry the Idaho Trout Fillets (2) with paper towels. Season each fillet with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Cut each fillet in half.
step 16
Heat a small sauté pan on medium-high. Add lemon slices; cook for 1 minute per side.
step 17
In a large sauté pan on medium heat, add Olive Oil (1 Tbsp) with Butter (1/2 Tbsp) until it melts. Add the bulgur, tomato herb mixture and remaining lemon juice. Stir until well combined and warm; 5 to 7 minutes.
step 18
In another large sauté pan, heat Olive Oil (1 Tbsp) over medium-high heat. When hot, add the trout, skin side down, and cook until the skin is crispy, 3 to 4 minutes.
step 19
Turn the fish over and cook for 1 to 2 minutes more or until cooked through.
step 20
Place the tabouleh in the center of two plates. Stack the trout fillets at an angle next to the tabouleh; first, skin side down then skin side up.
step 21
Drizzle the salsa verde on top and around the trout. Put the watercress salad on top. Garnish with a seared lemon slice. Serve and enjoy!
