Ocean Trout with Coleslaw and Crispy Smoked Bacon

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 4.5 ounce canadian bacon 
• 1 teaspoon dijon mustard 
• 0.8 cup flat-leaf parsley leaves fresh
• 2 cups cabbage green thinly sliced
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 2 tablespoons canola mayonnaise (such as Spectrum)
• 1 tablespoon olive oil extra-virgin
• 2.3 cups cabbage red thinly sliced
• 0.5 cup onion red thinly sliced
• 36 ounce salmon fillet 
• 1.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat grill to medium-high heat.
2. Place bacon on grill rack; grill 1 1/2 minutes on each side or until browned.
3. Remove from grill; set aside.
4. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fish on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
5. Combine cabbages, parsley, and onion in a large bowl.
6. Combine vinegar, oil, and mustard in a small bowl, stirring with a whisk; stir in mayonnaise.
7. Add vinegar mixture, 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper to cabbage mixture, tossing to coat. Top slaw with bacon just before serving with fish.
8. Wine note: The rich pink meat of ocean trout (or salmon) can easily handle a lighter red wine, especially when prepared with crispy smoked bacon. Bogle Pinot Noir 2008 ($14), from California's cool Russian River Valley, is medium-bodied with light berry and cherry flavors that won't overpower the dish, while a beam of bright acidity helps to balance the fish's healthful natural fats. --Jeffery Lindenmuth