Seared Trout and Zucchini Salad with Pumpkin Seeds

Instructions

1. 1

   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. Let marinate while you cook the fish.

2. 2

   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 over halfway through cooking (see note). Season with salt and pepper.

3. 3

   Serve the zucchini salad in bowls or shallow dishes with the trout and avocado slices. Drizzle with spicy mayonnaise and sprinkle with the remaining pumpkin seeds.