Total Calories: 603
TO MAKE THE MARINADE/DRESSING: In a medium bowl whisk together the marinade/dressing ingredients.
Place the trout in a large, resealable plastic bag and pour in all but 2 tablespoons of the marinade/dressing (reserve the 2 tablespoons in the bowl). Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour.
TO MAKE THE SALAD: Rinse the lentils under cold running water, then put them in a small saucepan with 2 cups water and the salt. Bring to a boil, then simmer until the lentils are tender, 25 to 30 minutes. Drain and add the lentils to the reserved marinade/dressing. Add the remaining salad ingredients. Stir and adjust the seasonings, if necessary.
Follow the grill's instructions for using wood chips. Remove the trout from the bag and discard the marinade. Grill the trout over Indirect Medium heat until cooked through, about 15 minutes. Do not turn. Remove from the grill. Cut through the skin and flesh along the backbone and carefully peel off the skin on both sides. Use the knife blade to slide the flesh away from the backbone, leaving the rib bones behind. Remove any bones sticking to the flesh. Season with salt, garnish with lemon wedges, and serve warm or at room temperature with the salad.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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