Grilled Quick-Cured Trout With Mustard-Olive Dressing

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1 quart cold water

Kosher salt

1/4 cup honey

Twelve 4-ounce trout fillets, with skin

2 tablespoons chopped Calamata olives

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons extra virgin olive oil, plus more for brushing

Freshly ground pepper

6 cups (lightly packed) baby greens or mesclun

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