Steelhead Trout Recipe
pan seared, cilantro salad, scallion ginger dressing, romesco sauce
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Ingredients
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For the Steelhead Trout
For the Cilantro Salad
For the Scallion Ginger Dressing
For the Romesco Sauce
Method
Cooking the Steelhead Trout
- 1
Pan-Seared Steelhead Trout
Heat olive oil in a large skillet over medium-high heat. Season the steelhead trout fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.
Preparing the Cilantro Salad
- 2
Cilantro Salad
In a bowl, combine fresh cilantro leaves, diced red bell pepper, diced cucumber, lime juice, and salt. Toss well to combine and set aside.
Making the Scallion Ginger Dressing
- 3
Scallion Ginger Dressing
In a small bowl, whisk together finely chopped scallions, grated ginger, soy sauce, sesame oil, and honey until well combined. Set aside.
Preparing the Romesco Sauce
- 4
Romesco Sauce
In a blender, combine roasted red peppers, toasted almonds, minced garlic, olive oil, and red wine vinegar. Blend until smooth and creamy. Adjust seasoning if necessary.
