4 zucchini, cut into thick spirals or julienned

1 1/2 cups (130 g) thinly sliced Savoy cabbage

1/4 cup (30 g) roasted and salted pumpkin seeds

3 tbsp (45 ml) mirin

3 tbsp (45 ml) rice vinegar

1 1/2 lb (675 g) skinless trout fillet, cut into 4 pieces

1 tbsp (15 ml) vegetable oil

2 avocados, sliced and lightly drizzled with lemon juice

Store-bought sriracha mayonnaise, as desired (see note)

In a bowl, toss the zucchini, cabbage and 3 tbsp (25 g) of the pumpkin seeds with the mirin and vinegar. Season with salt and pepper.

In a large non-stick skillet over medium-high heat, brown the fish in the oil for 5 minutes or until the desired doneness, flipping halfway through cooking. Season with salt and pepper.

Serve the zucchini salad with the trout and avocado slices. Drizzle with sriracha mayonnaise and sprinkle with the remaining pumpkin seeds.

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