Seared Trout and Zucchini Salad with Pumpkin Seeds
Seared Trout and Zucchini Salad with Pumpkin Seeds
Ingredients
- 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)
Instructions
- 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.
Seared Trout and Zucchini Salad with Pumpkin Seeds