Chef John's Steelhead Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz Kirkland Steelhead Trout .25 tsp Salt 1 tsp Sunflower Oil 1 clove Garlic, sliced1 tbsp fresh tarragon 1 tbsp Fresh Parsley3 tbsp Duke's Light Mayonnaise 1 tsp Dijon Mustard (Great Value) 1 tsp fresh Lemon Juice
Season fillets with salt. Line a baking sheet with foil and brush lightly with saunflower oil. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a paste. Mix mayonnaise, Dijon mustard, and lemon juice into the garlic paste until combined.
Place steelhead fillets skin side down on the baking sheet. Spoon garlic spread over the top and sides of each fillet. Cook under the preheated broiler until fillets are well browned, about 5 minutes. Turn broiler off and turn on the oven to 350F (175C),
Bake until internal temoerature if the salmon is 130F (55C) and fillet flakes easily with a fork, about 3 -4 minutes.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BONMARCHE.
Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a paste. Mix mayonnaise, Dijon mustard, and lemon juice into the garlic paste until combined.
Place steelhead fillets skin side down on the baking sheet. Spoon garlic spread over the top and sides of each fillet. Cook under the preheated broiler until fillets are well browned, about 5 minutes. Turn broiler off and turn on the oven to 350F (175C),
Bake until internal temoerature if the salmon is 130F (55C) and fillet flakes easily with a fork, about 3 -4 minutes.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BONMARCHE.
Nutritional Info Amount Per Serving
- Calories: 257.9
- Total Fat: 15.5 g
- Cholesterol: 63.6 mg
- Sodium: 759.4 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.4 g
- Protein: 22.6 g
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