Planked Dill Butter Trout with Mustard Dressing & Greens

Ingredients

• 2 cedar or maple planks for the grill
• 3 tbsp (45 mL) butter, softened
• 1 tbsp (15 mL) Dijon mustard
• 2 tbsp (30 mL) chopped fresh dill
• 1/2 tsp (2 mL) each salt and pepper
• 4 small rainbow trout fillets (about1 1/4 lb/680 g total)
• 2 small zucchini or summer squash,sliced lengthwise
• 1 large red bell pepper, quartered
• 1 tbsp (15 mL) canola oil
• 8 cups (2 L) mixed spring greens
• 1 handful of local sprouts ormicrogreens (optional)
• 1/2 cup (125 mL) light cream (5%)
• 3 tbsp (45 mL) white wine vinegar
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) each granulated sugar,salt and pepper