Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate.
Combine in a bowl and let marinate for 20 minutes.
Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy!
Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix. Lemon with chopped garlic and parsley
From the Kitchen of the Wild Hare courtesy Joey Altman