Steelhead Trout Salad

Make roasted steelhead trout and enjoy it with a spinach salad
salad

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Ingredients

  • 2 steelhead trout fillets, cut into one inch cubes
  • Salt, to taste
  • Pepper, to taste
  • 2 garlic cloves, minced
  • 2 Tablespoons olive oil
  • 1 Cup spinach
  • 1/2 Cup cherry tomatoes, halved
  • 1/2 Cup corn

Directions

Preheat the oven to 400 degrees F.

Spray a baking dish with cooking spray. Add the fillets to the pan and season with salt, pepper, lemon juice, garlic, and olive oil.

Bake in the oven for about 10 to 15 minutes until the fish is opaque.

Combine spinach, cherry tomatoes, and corn with fish and enjoy.

Steelhead Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Steelhead Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.