Seared Trout and Zucchini Salad with Pumpkin Seeds

Ingredients

• • 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)