Smoky Grilled Rainbow Trout with Roasted Sweet Corn Salad - ASC North America

Ingredients

• 4 ASC labeled Riverence Rainbow Trout fillets
• 1 tbsp olive oil
• 4 tsp prepared seasoning
• 3 ears fresh corn, unhusked, roasted on grill (about 2 cups total when cooked and cut from cob)
• 6 cups lightly packed mixed baby greens
• 1/2 cup cherry tomatoes, sliced
• 1/3 cup red onion sliced into thin wedges
• 1 fennel bulb, trimmed, cored and cut into paper-thin slices
• 2 tbsp rice vinegar
• 6 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tbsp shallot, chopped
• 1 tsp sugar
• 1 tbsp fresh parsley, chopped
• ½ tsp kosher or sea salt
• Freshly ground black pepper