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.
Make your own sriracha mayonnaise by mixing 1/2 cup (125 ml) of mayonnaise with 2 tsp (10 ml) of sriracha sauce. To create a zig-zag drizzle effect, fill a small sealable bag with the mayonnaise, snip off the tip of one corner, and squeeze.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.