Seared Trout and Zucchini Salad with Pumpkin Seeds

Seared Trout and Zucchini Salad with Pumpkin Seeds

  • Preparation 20 min
  • Cooking 5 min
  • Servings 4
Featured in RICARDO Magazine (HOLIDAY 2017)

Categories

Ingredients

    • 4 zucchini, cut into thick spirals or julienned
    • 1 1/2 cups (130 g) thinly sliced Savoy cabbage
    • 1/4 cup (30 g) roasted and salted pumpkin seeds
    • 3 tbsp (45 ml) mirin
    • 3 tbsp (45 ml) rice vinegar
    • 1 1/2 lb (675 g) skinless trout fillet, cut into 4 pieces
    • 1 tbsp (15 ml) vegetable oil
    • 2 avocados, sliced and lightly drizzled with lemon juice
    • Store-bought sriracha mayonnaise, as desired (see note)

Preparation

Note from Ricardo

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.

Personal Note