Dijon and Soy Oven Baked Steelhead

Nicole's husband Jarrod with a steelhead fish

Growing up and living so close to the Russian River, fishing was always something I enjoyed doing as a child. Now married to a fisherman, winter time also means steelhead fishing. Steelhead are a species of salmon native to the Pacific region and they are the most common fish caught in the Russian River. We enjoy steelhead for its nice, round texture and it has a more mild fish flavor than regular salmon.

1 1/2 lb fresh Steelhead (or Salmon)
Kosher Salt
Fresh black pepper
2 cloves of garlic minced
1/4 cup soy sauce
1/3 cup Dijon mustard
2 tablespoons wholegrain mustard
2 tablespoons honey
Pre-heat oven to 350 degrees. Pat steelhead dry with a paper towel season with salt and pepper. Line baking sheet with foil. Whisk together garlic, soy sauce, mustard and honey in a small bowl. Place salmon on baking sheet. Cover salmon with 1/3 Dijon−Soy mixture. Place salmon in oven for 10 minutes. Baste with remaining mixture and cook additional 10 minutes. Serve with white rice and steamed broccoli along with our 2007 Wente Clone Pinot Noir. BonAppetit!