27 January, 2012
Steelhead With Honey & Garlic Glaze
I’ve always been confused about steelhead…is it a trout or a salmon? Some people call it steelhead rainbow trout and others call its steelhead Salmon. I asked the fish guy at the grocery store and he said that steelhead thinks its a salmon…it lives in the sea and goes back to the river to spawn. But unlike a salmon, a steelhead goes back to the sea after spawning (instead of dying like a salmon does).
I was curious to see if it tasted like a trout or a salmon, so I bought a couple of pounds of a filet. the flesh definitely looked like a salmon, though it was a lighter pink than salmon found in the Pacific Northwest.
I mixed up a marinade of honey, wheat-free tamari, sesame oil, and crushed garlic. After removing the pin bones from the filet, I placed the fish skin-side down on a large piece of foil. Bringing up all sides of the foil, I poured half the marinade over fish, then closed up the foil on all sides.
While the fish was baking, I put the reserved marinade in a pot and allowed it to cook down and get syrupy. When the fish was done baking, I removed it from the oven., put it on a plate, and spooned on the glaze.
While I’m not a big fan of steelhead or salmon (unless the salmon is in a mousse, smoked or sushi), you might enjoy this recipe. My husband really liked it, but I’d rather eat fish I grew up with (perch or catfish). I did, however, love the plantains I served with the fish. You can learn how to cook the plantains at this video.
- 2-3 lb.s Steelhead or salmon filet
- 1/4 cup honey
- 2 tbsp. sesame oil
- 2 tbsp. wheat-free tamari
- 2 tbsp. rice vinegar
- 2 tbsp. crushed garlic
- Preheat oven to 375°F.
- Pull out the pin bones from the filet.
- Place filet, skin-side down, on a large piece of foil and on top of a baking sheet.
- Tent the foil and pour half the marinade over the fish.
- Seal up foil and back for 10 minutes, plus 10 additional minutes for each inch of thickness.
- While fish is baking, add reserved marinade to a sauce pan. Bring to a boil, then reduce heat.
- Cook until marinade is about halved and gets thicker.
- Spoon glaze over fish and serve.