Steelhead is a cross between salmon & trout and has a light fresh mild taste and flakey texture. Here I have given then fish the most amazing crust with fresh parsley and sun-dried tomatoes then a base of sweet buttery corn. It is beautiful on a plate and delicious in my belly!
6-8 oz Steelhead salmon fillet
4 Tbsp fresh parsley, chopped
2 garlic cloves, grated
3 Tbsp sun dried tomato, diced
1 Tbsp lemon zest
2 tsp butter
6 oz corn
3 Tbsp butter
Salt to taste
- Preheat the oven to 500 F
- Remove the fish from the fridge and allow it to come to room temperature
- place butter into a small pot and place corn overtop. Place over medium heat and cook for 2-3 minutes until warmed through.
- Prepare the crust for the fish. Chop the sun-dried tomato and parsley and place in a bowl.
- Grate garlic and lemon zest into the bowl and combine all of the crust ingredients together.
- Place the fish on a sheet of parchment in a baking dish. Season the fish with salt and place the crust on top pressing it into the flesh lightly.
- Place butter pads on top and place in the heated oven to cook on the middle rack for 4-6 minutes or until fish is cooked to desired doneness.
- Remove corn from the stovetop, strain some of the liquid out and save. Place corn into a blender and blitz. Add reserved liquid as needed to attain desired texture. You can add water as well if needed.
- Place corn purée on a plate and place salmon on top. Pair with a light green salad or some roasted potatoes and enjoy!
chef spencer in action!