Bring Water (3/4 cup) to a boil in a small saucepot over medium-high heat.
Place the Bulgur Wheat (4 ounce) in a large bowl with Salt (1/2 teaspoon) add the boiling water. Cover with plastic wrap for 25 minutes. Unwrap and fluff bulgur and hold.
Mince the Shallot (1) and Garlic (3 clove); set aside.
Cut the Tomato (1) into 4 wedges. Cut away the seeds and inner flesh; discard. Cut into 1/4 inch dice; set aside.
Cut the Lemon (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.
Finely chop ONLY 1/2 the fresh Fresh Chives (0.25 ounce) and add to a medium bowl.
Remove the leaves from the stems of the Fresh Parsley (0.25 ounce), Fresh Basil (0.25 ounce), Fresh Oregano (0.25 ounce), Fresh Thyme (0.25 ounce), and Fresh Mint (0.25 ounce); discard the stems.
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.
Rough chop the Hazelnuts (1 tablespoon). Add to the bowl with ONLY the basil and parsley.
Add half of the garlic, Olive Oil (3 tablespoon), 1/3 of the lemon juice, Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir until well combined to complete your salsa verde and hold until plating.
To the 6-herb mixture, add 3/4 of the shallots, the remaining garlic, diced tomatoes, Olive Oil (1 tablespoon), Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon). Stir until well combined.
Place the remaining shallots in a third medium bowl with 1/3 of the lemon juice.
Add Salt (1/4 teaspoon) and Olive Oil (1 tablespoon) to make a vinaigrette.
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 teaspoon) and toss gently.
Pat dry the Idaho Trout Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cut each fillet in half.
Heat a small sauté pan on medium-high. Add lemon slices; cook for 1 minute per side.
In a large sauté pan on medium heat, add Olive Oil (1 tablespoon) with Butter (1/2 tablespoon) until it melts. Add the bulgur, tomato herb mixture and remaining lemon juice. Stir until well combined and warm; 5 to 7 minutes.
In another large sauté pan, heat Olive Oil (1 tablespoon) over medium-high heat. When hot, add the trout, skin side down, and cook until the skin is crispy, 3 to 4 minutes.
Turn the fish over and cook for 1 to 2 minutes more or until cooked through.
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.
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!