Name: Broccoli and ocean trout salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Dressing; 1 tablespoon sesame oil; 1 tablespoon olive oil; 1/4 cup (60ml) rice wine vinegar; 1 clove garlic, crushed; 1 tablespoon soy sauce; 600 gram (1¼ pounds) broccoli florets; 1/3 cup (80ml) olive oil; 350 gram (12 ounces) brussels sprouts, halved; 3 green onions (scallions), sliced thinly; 1/2 cup (75g) dry-roasted cashews, chopped coarsely; 1 tablespoon sesame seeds, toasted; 1 medium nashi pear (200g), cored, sliced thinly; 200 gram (7-ounce) skinless, boneless ocean trout or salmon fillet; 2 tablespoon rice flour or cornflour (cornstarch)

Ingredients

Dressing

1 tablespoon sesame oil

1 tablespoon olive oil

1/4 cup (60ml) rice wine vinegar

1 clove garlic, crushed

1 tablespoon soy sauce

600 gram (1¼ pounds) broccoli florets

1/3 cup (80ml) olive oil

350 gram (12 ounces) brussels sprouts, halved

3 green onions (scallions), sliced thinly

1/2 cup (75g) dry-roasted cashews, chopped coarsely

1 tablespoon sesame seeds, toasted

1 medium nashi pear (200g), cored, sliced thinly

200 gram (7-ounce) skinless, boneless ocean trout or salmon fillet

2 tablespoon rice flour or cornflour (cornstarch)

Method

1.To make dressing, combine ingredients in a screw-top jar; shake well.

2.Cook broccoli in a large saucepan of boiling water 1 minute; drain. Refresh under cold water; drain. Pat broccoli dry with paper towel.

3.Heat 1 tablespoon of oil in a large frying pan over medium-high heat; cook sprouts, cut-side down, 2 minutes or until golden. Turn over; cook a further minute or until almost tender. Remove from pan.

4.Heat 1 tablespoon of the oil in same frying pan; cook broccoli 3 minutes or until browned lightly and warmed through.

5.Place sprouts and broccoli in a large bowl with onion, nuts, sesame seeds, pear and dressing; toss gently to combine.

6.Cut trout into 1cm (½-inch) slices. Dust slices in flour; shake off excess. Heat remaining oil in same pan over high heat; cook trout 1 minute each side or until cooked through. Drain on paper towel; flake into large pieces. Serve salad topped with trout.

Toasting nuts and seeds amplifies their flavour and, if they’re a little on the stale side, will freshen them up.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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