Salmon / Steelhead Olympia
1 bag mixed cheese
1 cup mayonnaise
2 tbsp sweet basil
1 cube of butter
1 or 2 fillets of fish (salmon or steelhead)
Set oven to 350º. Mix the cheese and mayonnaise together. Cut onions in half, peel outside layer, chop up into julienne slices. Layer in bottom of pan with butter chips. Lay fish on top of onions and sprinkle with sweet basil. Spread cheese mixture over the top. Bake for 35 minutes. You may add crushed croutons over the top when finished! A favorite from Alaska.
Steelhead Trout with Honey Glaze
1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar (feel free to experiment
with other types like cider)
2 TBSP Dijon mustard
2 TBSP Soy sauce
Melt the butter in a small sauce pan over low heat.
Whisk in the ingredients.
Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish.
Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you’re in a big hurry, start the oven before you make the glaze and just pop it in.
Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes.
The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled.
This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.