Name: Seared Trout and Zucchini Salad with Pumpkin Seeds
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
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)

Note from Ricardo

Make your own spicy mayonnaise by mixing 1/2 cup (125 ml) mayonnaise with 2 tsp (10 ml) 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 over the trout.

The trout can be cooked in an air fryer. Line the basket of the air fryer with parchment paper. Place the trout pieces in the basket. Using a pastry brush, cover the fish with the oil. Season with salt and pepper. Cook for 8 to 10 minutes at 375°F (190°C), until just pink at the centre.

Seared Trout and Zucchini Salad with Pumpkin Seeds

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Note from Ricardo

Personal Note