Steelhead with Strawberry Glaze
1 2-pound steelhead fillet
Salt and pepper
1 cup chopped
½ cup good
½ cup water
½ cup organic blue
1 cup sliced fresh
strawberries, for serving
Preheat oven to 425°F.
Place steelhead, skin side down, on a lightly
oiled baking sheet. Season to taste with salt
While the oven is warming, combine chopped
strawberries, vinegar and water in a saucepan.
Cook over medium to medium-low heat until
reduced by half. Puree the mixture. Return to
the saucepan, add agave nectar and cook until
reduced by a quarter. Remove from the heat.
Place the steelhead in the oven and bake for
about 10 minutes, or until the fish lifts easily
away from the skin.
To serve, remove the skin and dark meat from
the steelhead. Spoon the sauce over the fish and
top with sliced strawberries. Makes 4-6 servings.
Grilled Salmon with Savory
Blueberry Citrus Sauce
AJ Trucco/Blossom Hill/Fillmore-Piru Citrus/Nature’s
Partner/Mulholland Citrus/ The Oppenheimer Group
¾ cup vegetable stock
¼ cup balsamic vinegar
¼ cup fresh-squeezed
orange or Murcott
2 tablespoons fresh-squeezed lemon juice
1 teaspoon honey
1 cup fresh blueberries
¼ cup chopped fresh chives
4 6-ounce salmon steaks
2 tablespoons olive oil
Freshly ground pepper
In a saucepan, mix vegetable stock, vinegar,
citrus juices and honey. Bring to a boil over high
heat, then reduce the heat to medium. Stir and
cook until the sauce thickens and turns clear,
about 1-2 minutes. Add blueberries and chives.
Keep warm over low heat.
Meanwhile, preheat the grill to medium-high.
Brush salmon on both sides with oil and season to
taste with salt and pepper. Grill until the salmon
flakes easily with a fork, about 4 minutes per side.
Serve immediately with the blueberry citrus
sauce. Makes 4 servings.