We like to buy and cook steelhead (Steelhead trout) more than salmon. For us, this fish is tastier, flavorful, and the fillets are denser after cooking than salmon. We love to grill/smoked it with a dry rub, lemon juice, and olive oil using a soaked cedar plank.
More photos: Grill time!
I also made Steelhead Crudo with onions and fried capers. Just make sure you got the freshest fish for this recipe: fry capers in olive oil, then add lemon juice and parsley to the cooled olive oil, mix well. Add to thinly sliced salmon, and add as well salt, pepper, and tiny slices of red onion. Mix it and keep in the fridge for 30-60
Another great recipe I found for using this fish is Seledka/Selyodka (European Pickled Fish), which is a marinated salty fish with onions in olive oil. The benefit of this recipe is this marinated fish can stay in the refrigerator for a long time in the oil with onions.
And last but not least my favorite recipe for steelhead is a simple way: thinly slice the fish, add salt and sugar (2:1 ratio), mix it really well, add olive oil, and mix again. Set in the fridge for 5-8 hours. This fish we eat on bagels or toasts with a cream cheese, or you can make it fancier with Bagels with Horseradish Sauce, Salmon and Avocado. Or, you can add it to the salads, like Salted Salmon with Avocado
Salmon – Avocado Salad
Shrimp and Salmon Salad
Salmon and Cucumber Appetizer
More: Crepes with salmon and cream cheese
Potatoes chips with salmon avocado cream cheese
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