Grilled Glazed Trout Sandwiches

¼ cup + 2 TBL Dijon mustard
¼ cup prepared horseradish, drained
2 TBL honey
4 – 6 ounce skinless salmon fillets *
Vegetable oil, for rubbing
Salt and fresh ground pepper
4 Kaiser rolls – split, toasted with glaze
4 red lettuce leaves
8 thick bacon slices, cooked until crisp
½ Granny Smith apple, cut into 12 thin slices

* for Meal Exchange, I substituted the salmon with trout. Follow the same recipe and cooking instructions. Note: I grill the trout with the skin on then remove after it’s
cooked and place on toasted roll.

Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with S&P. Grill the salmon over moderate heat, skinned side down, until lightly
browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 TBL of the horseradish glaze. Turn and grill until glazed, about 30 seconds.

Spread the remaining horseradish glaze on the rolls. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each roll and set a salmon fillet on top. Close the
sandwiches and serve. Serve the remaining glaze on the side.