Ruby Red Trout with fresh dill.....and a simple salad with white wine vinaigrette!!

Summer has come to Boulder, and fresh dill is growing in my container garden. Our favorite fish, ruby red trout, is available in abundance. So what's a girl to do? Cook. Here are my recipes for the fish and a salad that made our hearts sing. Hope you enjoy.
Be well,
Caroline


RUBY RED TROUT with FRESH DILL
Preheat gas grill to 450 degrees. Serves 2.
2   6-7 oz. ruby red trout filets
vegetable oil spray
Juice of 1 lemon
Kosher salt and black pepper, to taste
Several dollops of butter
Approximately 1/2 cup fresh dill
On grill pan, place a foil liner, coated with vegetable oil spray. Wash and dry trout, lay on foil. Drizzle with lemon juice, season with salt and black pepper, followed by small dollops of butter down the center of the fish. Lay multiple sprigs of dill over the spine of the trout. Roast in pan at 450 degrees, with lid closed, for 10 minutes, or as desired. Serve with a salad of simple greens and fresh mint, and the salad dressing below.

WHITE WINE VINAIGRETTE
1 garlic clove, minced
2 tablespoons Dijon mustard
¼ cup white wine vinegar
2 tablespoons fresh lemon juice
1 ½  teaspoons agave,  to taste
    (or substitute honey)
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
Whisk first 7 ingredients, then whisk in olive oil, until emulsified. Dress salad, serve immediately.
Enjoy!!!