I love fish and chips with a big old tub of tartar sauce on the side and lots of French fries to dip in ranch dressing. Oh, and a couple of extra lemon wedges to squeeze over the fish. But fish and chips are not what I should be eating routinely. Unfortunately! Even if “the experts” recommend eating fish a couple times a week. Especially Alaskan salmon and cod. So, the cod part of fish and chips isn’t the problem. It’s the preparation and dipping components that are the culprits. So, I refrain as much as possible from partaking of this heavenly combination.

Instead, I have tasked myself with finding other tasty ways to incorporate seafood, especially fish containing omega-3 fatty acids (salmon, trout, sardines) and some shellfish (oysters, crab, mussels, and squid), into our diet. Shouldn’t be a problem really, because Mr. C. and I love most of the fresh and salt-water offerings found in the seafood display case of upscale markets. It’s just figuring out how to serve them in a healthy and imaginative way that causes any hesitancy.

So, when Mr. C. brought home 1½ pounds of steelhead trout the other day, and stated that he planned to lightly smoke it, I decided to look for another lovely way to serve this delicacy. I could have simply fixed Lightly Smoked Baked Steelhead Trout or Salmon (recipe on site), but I thought another preparation would make for a pleasant change. But I must say, either way you choose to prepare your salmon or trout, you are going to be happy with the results.

Either way, the fish is so darn tasty that you won’t miss tartar sauce or aioli in the least. And the preparation could not be easier.

And lest you think a pound and a half of fish is too much for just the two of us at one seating, you’re absolutely correct. We usually buy extra so that I can be creative with the planned overs. So, look for my recipe for Creamy Leftover Salmon Fettuccine coming to your very own computer in the near future. (And no, not a low calorie dish. But not as bad as you would expect!)

As always, find the joy in whatever you do. And keep creating delicious and wholesome dishes for yourself and your family to enjoy.

Peace and love to all.  

1½ lb. steelhead or salmon filet, cut into serving sized pieces and lightly smoked*

2 T. unsalted butter

2 T. fresh lemon juice 

1½ tsp. Dijon mustard

2 T. finely chopped fresh parsley 

2 garlic cloves, finely minced 

½ tsp. fine sea salt

freshly ground black pepper

Melt the butter in a small microwave safe bowl. Stir in the lemon juice, Dijon mustard, parsley, garlic, salt, and pepper. Lay the filets, skin side down, on a foil lined rimmed baking pan.

Slather the butter mixture over the top and down the sides of the salmon.  

Bake in a pre-heated 325-degree oven for 12-15 min or until just cooked through and flaky. Don’t over-cook. (When the fish is done, it should register no more than 125 degrees on an instant-read thermometer. Or you can check for doneness by using a fork to pull back on a section of the thickest part of the filet. If the salmon is done, the flesh will look opaque and a knife will slide easily through the flesh.)

Remove from oven and let rest for about 2 minutes before serving.

*Mr. C. lightly smokes the steelhead or salmon for 30-45 minutes using alder chips. Then he takes the salmon out of the smoker and it’s up to me to do my magic.

For another wonderful recipe starring lightly smoked steelhead or salmon, see my sister-in-law Katie’s recipe for Lightly Smoked Steelhead Trout or Salmon on this site.