Prepare the salad. In a medium bowl, combine cucumber, avocado, olive oil, dill, shallots, and lemon juice, and season with salt and pepper.
Cover and refrigerate for 30 minutes.
Heat vegetable broth over medium heat in a small pan. Add leek and sauté for 3 to 5 minutes.
Add tomatoes and sauté for another 3 minutes. Add tarragon to pan. Remove from heat and set aside.
Heat macadamia nut oil in a large nonstick pan over medium high heat. Add trout fillets, skin side down. Cook for 5 minutes. If trout fillets are large, you may need to cook them two at a time to make sure that they are completely flat on the skillet. The skins should get golden and a little crispy.
Turn fillets once for about 30 seconds. Turn back to skin side to be sure trout is cooked.
Sprinkle basil evenly over all fillets and remove from heat. Place fillets on plates.
Divide greens evenly between four plates. Put cucumber mixture over greens.
Serve with Trout.