“What kind of fish is a steelhead?”
Well, that depends upon whom you ask. Some markets label this fish as “steelhead trout,” while others use “steelhead salmon.” The skin of this fish features a faint pink stripe, which by itself would land the fish squarely in the trout camp. Steelhead’s reasonable price is also more reminiscent of trout. The flesh of this fish, however, is pink and tastes exactly like salmon. Further, the fish actually contains MORE of those heart healthy omega-3 fatty acids than salmon.
Call it a trout, or call it a salmon. Either way, it’s delicious. We’re going to use a light hand in preparing this tasty fish – no batter or tartar sauce today. All these wonderful filets need is a light dusting of chili powder and a bit of finishing salt to make the flavor pop!
2 steelhead filets
1/4 teaspoon ground chili powder
finishing salt (I like Jacobsen lemon sea salt shown, left. Any coarse sea salt will do.)
Step 1) Slice the lemon and use it to line your baking pan as shown.
Step 2) Lay your steelhead filets skin side down on top of lemon. Dust with chili powder.
Step 3) Bake in a preheated 425 degree oven for 12 – 15 minutes, until fish flakes easily. Sprinkle with finishing salt and serve immediately with a fresh green salad.
3 replies to “Baked “TroutSalmon” (Baked Steelhead)”
Reblogged this on My Meals are on Wheels.
Beautiful colors. And I learned something new – which is always a plus!
I learned something new as well! 🙂