A light salt-and-honey brine gives the trout a clean, almost sweet and delicate flavor and shortens its grilling time.
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1 quart cold water
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
How to Make It
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.