Northwest Steelhead Trout with Garlic Maple Vinaigrette

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From Chef Josh Delgado, Alderbrook Resort & Spa

serves 4 | active time 25 minutes



6 ounces dried black lentils
2 cups cold water
2 bay leaves
4 ounces whole garlic
4 ounces maple syrup
2 ounces apple cider vinegar
1 bunch baby turnips
6 ounces olive oil 4
6-ounce pieces of steelhead (with or without skin)
4 ounces unsalted butter
1 tablespoon chives, minced
1 tablespoon basil, minced
1 tablespoon tarragon, minced
salt and pepper to taste


Preheat oven to 350°F.

Place lentils, water, and bay leaves in a small sauce pot and bring up to a simmer for 8–10 minutes, until the lentils are tender but not split open. Once tender, strain lentils, remove bay leaves, and set aside.

In a small sauce pot, bring garlic, maple syrup, and a pinch of salt to a simmer until the garlic is very soft. While the syrup and garlic are still hot, transfer to a blender and puree until completely smooth, then add the vinegar.

Remove the tops from the turnips and wash well. Cut turnips into quarters lengthwise, and set aside.

Heat a large saute pan on medium-high heat and add 4 ounces of the olive oil, making sure the oil is hot but not quite smoking. Carefully lay the steelhead in the pan, away from you to avoid being splashed with oil. Be sure to have space in between each of the pieces of fish. Sear for 2–3 minutes until a slight crust develops on the bottom of the fish. Place saute pan in the oven for 3–5 minutes, keeping the fish seared-side down. Remove from oven and flip the fish to let the residual heat warm it through.

While your fish is resting, heat remaining olive oil in a saute pan on medium heat and saute your turnips, just until they are warmed through, about 3–4 minutes.

Add butter and lentils to the pan, along with all of your herbs and saute for another 2 minutes.

Place lentils on a plate with turnips, top with a piece of steelhead, and sauce with the warm garlic-maple vinaigrette and enjoy!!

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