Wash and dry produce.

In a medium microwave-safe bowl, combine vinegar, ¼ cup water, 1 TBSP sugar, and a pinch of salt (½ cup water and 2 TBSP sugar for 4 servings).

Stir in cabbage; microwave for about 1 minute.

Stir and set aside to pickle until ready to serve.

Quarter lemon. Pick and roughly chop fronds from dill. Trim and halve cucumbers lengthwise; slice crosswise into ½-inch-thick half-moons. 

In a small bowl, combine mayonnaise, mustard, and juice from half the lemon (juice from whole lemon for 4 servings).

In a second medium bowl, combine yogurt, horseradish sauce, and half the dill; season with salt and pepper.

Stir in cucumbers until coated; refrigerate until ready to serve.

Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.

Place grains in a third medium bowl; add Everything Bagel Seasoning and a large drizzle of olive oil. Stir to combine.

Pat trout* dry with paper towels; season generously with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout to pan, skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until fish is golden and cooked through, 4-6 minutes more.

Transfer to a plate.

Divide trout, grains, pickled cabbage (draining first), and cucumber salad between plates. Drizzle trout with lemon-Dijon sauce and garnish with remaining dill. Serve.