Seared Trout and Zucchini Salad with Pumpkin Seeds
Ингредиенты
- 4 zucchini, cut into thick spirals or julienned
- 1 1/2 cups (130 g) Savoy cabbage, thinly sliced
- 1/4 cup (30 g) salted roasted pumpkin seeds
- 3 tbsp (45 ml) mirin
- 3 tbsp (45 ml) rice vinegar
- 1 1/2 lb (675 g) trout fillet without skin, cut into 4 pieces
- 1 tbsp (15 ml) vegetable oil
- 2 avocados, sliced and lightly drizzled with lemon juice
- Homemade or store-bought spicy mayonnaise, to taste (see note)
Инструкция
- In a bowl, toss the zucchini, cabbage and 3 tbsp (25 g) of the pumpkin seeds with the mirin and vinegar. Season with salt and pepper. Let marinate while you cook the fish.
- In a large non-stick skillet over medium-high heat, brown the fish in the oil for 5 minutes or until the desired doneness, flipping over halfway through cooking (see note). Season with salt and pepper.
- Serve the zucchini salad in bowls or shallow dishes with the trout and avocado slices. Drizzle with spicy mayonnaise and sprinkle with the remaining pumpkin seeds.
