Best Baked Steelhead Troutsalmon With Apricot Salsa Recipes

Baked Steelhead Trout/Salmon with Apricot Salsa image

Provided by Classic Chef

Categories Sauces

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb steelhead trout or 1 lb salmon fillet
1 (16 ounce) can apricots
4 -5 green onions (chopped)
1 (8 ounce) can diced pineapple
1 red bell peppers or 1 yellow bell pepper (chopped or sliced small)
1 1/2 tablespoons lime juice
1 1/2 teaspoons dried cilantro (or 1/4 cup chopped fresh)
fresh ground pepper

Steps:

Preheat oven to 350 degrees.
In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
Sprinkle with lime juice and cilantro.
Toss all and chill for at least one hour.
Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
Cover trout with salsa.
Gently pour reserved apricot juice over all.
Place in oven and bake for approximately 30 minutes.

Nutrition Facts : Calories 534.2, Fat 16.3, SaturatedFat 2.7, Cholesterol 131.5, Sodium 129.7, Carbohydrate 47.3, Fiber 8.3, Sugar 35.7, Protein 52.2

Broiled Steelhead Trout With Rosemary, Lemon and Garlic image

Provided by kitchengrrl

Categories Trout

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan

Steps:

Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
Preheat broiler.
Mix together all remaining ingredients except fish into a well-blended paste.
Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
Serve with steamed vegetables, salad, orzo salad, whatever.

The Best Marinated Salmon (Or Steelhead Trout) With Maple Walnut image

Provided by januarybride

Categories Sweet

Time 30m

Yield 3-6 serving(s)

Number Of Ingredients 9

1 large salmon fillet (may sub steelhead trout)
1/4 cup fresh squeezed orange juice (blood orange works well too)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup)
1/4 cup margarine (I used light margarine with no issues)
1/4 cup firmly packed brown sugar
3 tablespoons maple-flavor syrup
1/4 cup coarsely chopped walnuts (may sub pecans)

Steps:

Place fish filet in a gallon resealable plastic bag.
Wisk together the OJ, soy sauce, honey and syrup.
Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
Line a baking sheet with foil and preheat the oven to 350 degrees.
NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
Enjoy!