Cedar-Planked Maple Trout Salad with Grilled Avocado

Brining allows fish or meat to absorb lots of flavour before it is cooked. A maple syrupand-salt mixture infuses loads of flavour into this recipe. Glazed with a thick layer of maple syrup, the rainbow trout fillet cooks gently on a cedar plank. Then it’s flaked over grilled avocado, delicate leaves of Boston lettuce, radish and fresh shucked peas. So pinks and greens mingle to create a beautiful summer salad dressed in a maple-Dijon vinaigrette.

⁄ cup (60 mL) kosher salt

⁄ cup plus 2 tbsp (60 plus 30 mL) pure maple syrup

1 skin-on rainbow trout fillet, ⁄ lb (300 g) 1 large avocado, cut into 1-inch (2.5-cm) slices 2 tbsp (30 mL) lime juice

MAPLE DIJON DRESSING

2 tbsp (30 mL) grainy Dijon mustard 2 tbsp (30 mL) maple syrup

2 tbsp (30 mL) red wine vinegar 3 tbsp (45 mL) extra virgin olive oil Salt and pepper

1 head Boston lettuce, torn

3 radishes, thinly sliced

⁄ cup (125 mL) freshly shucked peas ⁄ cup (60 mL) green onion

2 tbsp (30 mL) fresh tarragon leaves

In a bowl, mix the kosher salt with ⁄ cup (60 mL) of maple syrup.

Place the trout in a large rimmed dish and cover with salt-syrup mixture. Rub mixture gently over the flesh of the fish. Place in refrigerator for 3 hours.

Meanwhile, prepare a cedar plank by soaking it according to manufacturer’s directions.

Preheat grill to medium heat.

Rinse the fish thoroughly with cold water and pat dry with paper towel. Place fish on cedar plank. Brush remaining 2 tbsp (30 mL) maple syrup over fish. Place plank over direct heat until fish is cooked through, about 12 minutes.

Place avocado slices on grill. Cook until charred, about 2 minutes per side. Remove from grill and toss with lime juice. Set aside.

For dressing, place mustard, maple syrup and red wine vinegar in a bowl and stir to combine. Slowly whisk in oil. Season with salt and pepper.

Arrange lettuce on a platter and top with radish, peas, green onion and tarragon. Flake the cedar-planked trout on top and add grilled avocado. Drizzle dressing over salad right before serving.

Serves 4