Grilled Quick-Cured Trout with Mustard-Olive Dressing Recipe

Name: Grilled Quick-Cured Trout with Mustard-Olive Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a very large bowl, combine the water with 1 cup of kosher salt and the honey; stir to dissolve the salt.
2
Add the trout and refrigerate for 1 hour.
3
Meanwhile, in a small bowl, whisk the olives with the mustard, vinegar and the 2 tablespoons of olive oil.
4
Season the dressing with salt and pepper.
5
Light a grill.
6
Drain the trout and pat dry.
7
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.
8
Turn and grill until just cooked through, 1 to 2 minutes longer.
9
Transfer the trout to plates.
10
In a large bowl, toss the greens with 1 tablespoon of the dressing.
11
Add the salad to the plates; pass the remaining dressing at the table for the trout.

118

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart cold water, Kosher salt, 1/4 cup honey, Twelve 4-ounce trout fillets, with skin, and more.

Yes, Grilled Quick-Cured Trout with Mustard-Olive Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Quick-Cured Trout with Mustard-Olive Dressing

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