Thursday, January 30, 2014

Baked Steelhead with Tartar Sauce

I am blessed living here in the Northwest as we have such great seafood and I've been in a fish mood these last few days.  One of our favorite ways to cook fish is to bake it and it's been a family standard for a long time.  My sons asked me to post this recipe so they would know how to make it.  It's basically a filet of fish - usually salmon, but in this case Steelhead, which I think has a milder flavor - then baked in a very hot oven with thin slices of onion, fresh dill and slices of lemon (with the rind cut off because it's too bitter) and a little butter.  The only trick is not to overcook it. I've found that waiting until it flakes is sometimes too long if you are checking the thickest parts.  So check when the thin parts of the filet are flaky and don't wait to much longer to take it out as it will continue to cook when it is resting. I hope you enjoy one of our favorite ways to cook fish.

Baked Steelhead

1 pound Salmon Filet
2 small lemons, ends cut off, rind cut off and sliced into rounds
1 medium white onion, sliced into thin rings, separated (use small pieces for Tartar Sauce)
1/4 cup fresh chopped Dill fronds (can also use 2 tsps dried Dill)
1/2 stick butter, melted
Salt and Pepper to taste

Heat oven to 450 degrees.  Place salmon on a large baking tray, skin side down.  Spread dill over the salmon, then layer onion ring slices to cover and then the lemon rounds.  Pour butter over and sprinkle generously with Salt and Pepper.  Bake for 10 minutes and check to see if Salmon is flaking in the narrowest portion. If not, cook for an additional 3 - 5 minutes.  The onions should be translucent and the lemon should be browned.  Serve with Tartar Sauce and lemon wedges.

Tartar Sauce 

1 cup mayonnaise (I used Best Foods)

3 Tablespoons Pickle Relish (or chopped Bread and Butter Pickles)

2 teaspoons fresh lemon juice

2 teaspoon finely minced onion

Five Element Analysis

Salmon belongs to the Water Element as all fish does.  The lemon and lemon juice contribute just a bit the Wood Element.  The onion and dill bring in the Metal Element and teh Mayonnaise adds even more.  The Earth and Fire Elements are missing so it would be good to serve with a green leafy salad of lettuce and tomatoes along with another Wood Vegetable - I served Asparagus - to create a Five Element balance. 

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