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In a medium-size mixing bowl, stir together the olive oil, garlic and chili powder. Toss in the tomatoes, tomatillos and onions until well coated. Season with salt and pepper to taste.
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To set up the stovetop smoker, place a pile of wood chips in the center of the pan. Place the smoker over medium heat positioned so the wood chips are directly over the eye of the burner. Once the chips start smoking, reduce the heat to low.
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Place the seasoned vegetables on the rack and set it in the smoker. Cover with the lid and cook until the tomatoes, tomatillos and red onions and softened and smoky in flavor, 10 to 12 minutes.
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Place the smoked vegetables in a food processor and pulse to rough chop the vegetables. Transfer to a bowl.
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Season with lime juice and stir in the cilantro and basil. Season with additional salt and pepper if needed.
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To assemble the dish, lay the smoked trout fillets on a platter. Top with the dressed salad, and drizzle with additional dressing.
