Recipes Grilled Quick-Cured Trout with Mustard-Olive Dressing Be the first to rate & review! A light salt-and-honey brine gives the trout a clean, almost sweet and delicate flavor and shortens its grilling time.Plus: More Grilling Recipes and Tips By Marcia Kiesel Updated on June 5, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 6 Ingredients 1 quart cold water Kosher salt 1/4 cup honey Twelve 4-ounce trout fillets, with skin 2 tablespoons chopped Calamata olives 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil, plus more for brushing Freshly ground pepper 6 cups (lightly packed) baby greens or mesclun Directions In a very large bowl, combine the water with 1 cup of kosher salt and the honey; stir to dissolve the salt. Add the trout and refrigerate for 1 hour. Meanwhile, in a small bowl, whisk the olives with the mustard, vinegar and the 2 tablespoons of olive oil. Season the dressing with salt and pepper. Light a grill. Drain the trout and pat dry. Brush the trout on both sides with olive oil and grill over a hot fire, skin side down, until lightly charred and crisp, about 3 minutes. Turn and grill until just cooked through, 1 to 2 minutes longer. Transfer the trout to plates. In a large bowl, toss the greens with 1 tablespoon of the dressing. Add the salad to the plates; pass the remaining dressing at the table for the trout. Notes One Serving: 437 cal, 16.4 gm fat, 3 gm saturated fat, 2 gm carb, 1 gm fiber. Rate it Print