1 Coat non-stick frypans with cooking spray.
2 Sauté trout, skin-side down, over medium-high heat until golden and slightly crisp, about 4 minutes on each side, turning once. Place trout skin-side down in a shallow pan.
3 Saute shallots in a non-stick pan over medium heat until softened. Stir in orange juice, mirin and fennel seeds.
4 Pour mixture over trout. Cover and refrigerate at least 1 hour, or overnight.
5 Combine walnuts, sugar, salt, five-spice powder and egg whites in a medium bowl.
6 Spread in a single layer on non-stick baking sheet; bake at 250?F about 45 minutes, or until golden and almost dry, stirring occasionally. Cool. Break apart any larger clumps.
7 Remove trout from marinade, reserving marinade. Remove and discard skin. Cut trout to make 12 pieces.
8 Pour marinade into a saucepan; cook until reduced to 1/2 cup. Cool slightly before whisking in walnut oil to make a dressing.
9 Combine orange slices, fennel, and watercress in large bowl. Drizzle with dressing; toss to coat. For each serving, place 3 cups salad on a large plate; top with a piece of trout.
10 Sprinkle with 1/4 cup walnuts. Garnish with 1 orange slice and a few fennel tops.

Source: California Walnut Board