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1
Gently tear each lemon segment into approximately 1/2-inch pieces and place them in a heatproof bowl. In a small saucepan, stir together sugar and 1/2 cup water. Bring to a boil over high heat, then simmer, stirring, until sugar has dissolved. Pour hot syrup over the lemon pieces and let stand for 45 minutes.
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2
Meanwhile, in a medium skillet, toast the bulgur over moderately high heat, stirring frequently, until nutty-smelling, about 3 minutes. Transfer to a medium heatproof bowl. In a small saucepan, combine the remaining 1 1/4 cups water with 1/2 teaspoon salt and bring to a boil. Pour the boiling water over the bulgur and cover. Let stand, covered, for 20 minutes, then uncover, fluff with a fork, and let cool to room temperature, about 30 minutes.
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3
In a large bowl, toss trout, radish, onion, apple, and parsley with the cooled bulgur. Drain the lemon segments, reserving 1 tablespoon of the lemon soaking syrup for the dressing and the rest for another use. Add the drained lemon pieces to the salad and toss gently to combine.
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4
In a medium bowl, whisk lemon juice with 1 tablespoon of reserved syrup and lemon zest. In a slow drizzle, pour in the olive oil, whisking constantly. Season with salt and pepper.
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5
Pour the dressing over the salad and toss gently to combine. Season with salt and pepper. Serve right away or cover and refrigerate overnight or up to 2 days. Serve chilled or at room temperature.
