This dish has a great balance of smokiness, acidity, tanginess, and overall savoriness that is truly addicting.
Sprinkle Steelhead filets with the salt and brown sugar and set aside in the refrigerator for 2 hours. Remove from refrigerator, pat dry and sprinkle with the crusting mix.
Preheat grill to medium high heat. In a disposable foil pan, add the (unsoaked!) apple chips and place a metal rack over them. Coat the rack generously with cooking spray and place the filets on the rack. Generously coat them with 1/2 of the Sweet Beet Mustard, then loosely tent with foil. Place pan on grill and cover. Let smoke 10- 15 minutes depending on the the thickness of the filets. The internal temperature should be 135 degrees at the thickest part of the filet.
Mix the 1/2 cup of mayo with the remaining 1/2 cup of Sweet Beet Mustard. Spread mayo mustard mix on the crostini.
Flake the filet into large pieces and place on the crostini. Top with the microgreens.