Seared Trout and Zucchini Salad with Pumpkin Seeds | RICARDO

Ingredients

• 4 zucchini, cut into thick spirals or julienned
• 1 1/2 cups (130 g) Savoy cabbage, thinly sliced
• 1/4 cup (30 g) salted roasted pumpkin seeds
• 3 tbsp (45 ml) mirin
• 3 tbsp (45 ml) rice vinegar
• 1 1/2 lb (675 g) trout fillet without skin, cut into 4 pieces
• 1 tbsp (15 ml) vegetable oil
• 2 avocados, sliced and lightly drizzled with lemon juice
• Homemade or store-bought spicy mayonnaise, to taste (see note)