Ponzu-Marinated Trout with Shiitake Mushrooms and Carrot-Radish Salad

Marinade

• 1 cup ponzu sauce (citrus-flavored soy sauce)
• ½ cup chopped fresh cilantro leaves
• 6 scallions (white and light green parts only), cut into thin diagonal slices
• 2 tablespoons peeled, minced fresh ginger
• 2 tablespoons toasted sesame oil

• 4 whole trout, each 8 to 10 ounces, boned and butterflied, head and tail removed

Salad

• 3 carrots, about 8 ounces total, peeled and grated
• ½ daikon radish, about 6 ounces, peeled and grated
• 4 ounces snow peas, strings removed, cut diagonally into ¼-inch matchsticks
• 6 scallions (white and light green parts only), cut into thin diagonal slices
• 1 red jalapeño chile pepper, seeded and minced (optional)

Dressing

• ⅓ cup seasoned rice vinegar
• 2½ tablespoons peanut oil or canola oil
• 2 tablespoons toasted sesame oil
• 1 tablespoon peeled, minced fresh ginger
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

• 2 tablespoons toasted sesame seeds (optional)
• 12 ounces fresh shiitake mushrooms, stems removed
• 2 tablespoons toasted sesame oil
• 1¼ teaspoon kosher salt, divided
• 1¼ teaspoon freshly ground black pepper, divided
• Peanut oil or canola oil