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.
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Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/4 cup (60ml) rice wine vinegar
- 1 clove garlic, crushed
- 1 tablespoon soy sauce
- 600 grams (1¼ pounds) broccoli florets
- 1/3 cup (80ml) olive oil
- 350 grams (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 grams (7-ounce) skinless, boneless ocean trout or salmon fillet
- 2 tablespoons rice flour or cornflour (cornstarch)
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