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.

  • 15 mins cooking
  • Serves 6
  • Print


  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) rice wine vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon soy sauce
Broccoli and ocean trout salad
  • 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
  • 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.

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