Seared Trout and Zucchini Salad with Pumpkin Seeds
Seared Trout and Zucchini Salad with Pumpkin Seeds
Open in full-screen mode

Seared Trout and Zucchini Salad with Pumpkin Seeds

20 MIN



  1. 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.
  2. 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 halfway through cooking. Season with salt and pepper.
  3. Serve the zucchini salad with the trout and avocado slices. Drizzle with sriracha mayonnaise and sprinkle with the remaining pumpkin seeds.


Make your own sriracha mayonnaise by mixing 1/2 cup (125 ml) of mayonnaise with 2 tsp (10 ml) of sriracha sauce. To create a zig-zag drizzle effect, fill a small sealable bag with the mayonnaise, snip off the tip of one corner, and squeeze.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.