Columbia River Steelhead Salmon Recipe

Prepare and Season

Pat the steelhead fillets dry with paper towels. Lightly score the skin if desired. Rub both sides with olive oil, then season the flesh and skin with salt and black pepper. Sprinkle lemon zest over the flesh side and set aside at room temperature for 10–15 minutes.

Pan-sear

Heat a large skillet over medium-high heat until hot. Add a thin film of olive oil. Place fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down 4–5 minutes without moving until skin is crisp and releases easily. Flip and cook 1.5–3 minutes more depending on thickness, until the internal temperature reaches about 125–130°F (52–54°C) for medium-rare to medium. Remove to a warm plate and tent loosely with foil while finishing risotto and sauce.

Prepare Stock

Bring the chicken or vegetable stock to a bare simmer in a saucepan and keep warm over low heat.

Sweat Aromatics

In a heavy-bottomed saucepan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the chopped shallot and cook gently 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Toast Rice & Deglaze

Add the arborio rice and stir to coat the grains with fat, toasting 1–2 minutes until edges look translucent. Pour in the white wine and cook, stirring, until evaporated.

Cook Risotto

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most liquid is absorbed before adding the next ladle. Continue this process for about 18 minutes until rice is al dente and creamy. If you run out of stock before rice is tender, add a little hot water.

Finish with Peas & Lemon

When rice is nearly done (after about 15–16 minutes), stir in the peas and continue adding stock as needed until peas are heated through and rice is tender. Remove from heat and stir in remaining 1 tablespoon butter, grated parmesan, lemon juice, lemon zest, and seasoning salt and pepper. Adjust seasoning to taste. Keep warm.

Reduce Aromatics

In a small saucepan over medium heat, combine the minced shallot, white wine, and white wine vinegar. Bring to a simmer and reduce gently until the liquid is nearly dry (about 3–5 minutes) and the shallots are softened.

Emulsify Butter

Reduce heat to low. Whisk in the cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Keep the sauce just warm — do not boil — to maintain an emulsion. Once all butter is incorporated, whisk in the chopped capers, chopped tarragon, lemon juice, salt, and white pepper. Taste and adjust acidity or seasoning as needed. Keep warm but off direct heat until serving.

Spoon a generous portion of spring pea & lemon risotto onto each warm serving plate, creating a shallow well in the center. Place a seared steelhead fillet on top, skin-side up for crisp texture or flesh-side up if preferred.

Spoon the caper-tarragon beurre blanc around and a little over the fish (about 2–3 tablespoons per plate), avoiding saturating the risotto. Scatter microgreens or baby arugula beside the risotto and place a lemon wedge on the plate.

Serve immediately so the fish stays crisp and the beurre blanc remains emulsified. Recommend serving temperature: hot, family-style or plated individually.