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Ingredients

• 6 (3/4-ounce) pieces Canadian bacon
• 6 (6-ounce) skin-on ocean trout, steelhead trout, or salmon fillets
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 1/4 cups thinly sliced red cabbage
• 2 cups thinly sliced green cabbage
• 3/4 cup fresh flat-leaf parsley leaves
• 1/2 cup thinly sliced red onion
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons canola mayonnaise (such as Spectrum)
• 1/8 teaspoon kosher salt

Description

Skin-on Fish Holds Together Better On The Grill—plus The Skin Gets Deliciously Crisp And Lightly Charred. The Strodes Use Australian Bacon, Called Bacon Rashers Or Back Bacon. Because That's Less Available In The States, We Recommend Canadian Bacon.

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