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)

Broccoli and ocean trout salad

Ocean trout is a tender and tasty addition to a salad - especially if you're over salmon. Together with sweet pear, crunchy seared vegetables and cashews, this salad has it all.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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