Ocean Trout With Coleslaw And Crispy Smoked Bacon

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6 (3/4-ounce) pieces Canadian bacon

6 (6-ounce) skin-on ocean trout, steelhead trout, or salmon fillets

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

2 1/4 cups thinly sliced red cabbage

2 cups thinly sliced green cabbage

3/4 cup fresh flat-leaf parsley leaves

1/2 cup thinly sliced red onion

1 1/2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

2 tablespoons canola mayonnaise (such as Spectrum)

1/8 teaspoon kosher salt

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