Sportsman's Show Baked Steelhead Recipe

Born to be Wild · 02-14-2004, 07:57 PM

First of all it was great seeing many ifisher's at the show that I have previously met.
It was also great meeting possibly a couple hundred others (ifisher's).

Even though it was last minute for me and I was very unprepared for the show and it's long hours, I decided to burn the candles and bake some steelhead (Siletz Broodstock) and turkey breast one night 'till two in the morning and the very next day I made some venison chili mac.
Jen asked me why?

Well I don't get the opportunity to share stuff like that with the ifish family very often.

You get tired of the eating conditions at the show and the long week, so I decided to "turn some folks on" to a couple of my favorite recipes.

Sorry I couldn't make enough to feed all the ifisher's and some of my other friends an co-workers. :grin:

Here's the recipe:

I take a steelhead or salmon and filet it and there is no "rib cage" left in it.
Then I filet the skin off the salmonid.
Then I cut off the tail-section (that is boneless) right after the bones left in the filet.
Then I feel for the remaining bones and filet both sides of them leaving the fish boneless.
(Only about a quarter inch wasted meat).
A friend of mine in Anchorage used needle nose pliers to remove these bones but I figured out a better way! [img]graemlins/1zhelp.gif[/img]

Place the boneless filets in a casserole dish and season with whatever.
I use a healthy sprinkling of Lawry's Garlic salt.

Mix mayonaise and mustard like you would for a "potato salad" thinking enough to cover the filets.

Spoon it on the filets and then spread it.
(I try to spoon it throughout the fish so I don't possibly spread the seasoning salt around?)

Then I place cut-up yellow and/or green onions on top of the mayo combo and kind of push them in.
(I used to place the onions on first but you just push them everywhere trying to spread out the mayo).

Now the easy part.
Sprinkle dill weed (rather heavely) on the top and place uncovered in the oven at 350 degrees for approx. 40-45 minutes.

Makes the house smell real good when baking and not fishy.
The "tartness" of the cooked mayo combo compliments the salmonid I think.

Some folks in the past that didn't even like salmon liked it this way.
Learned it from a friend in Anchorage about 15 years ago while visiting.

A few ifisher's that tried it were Jen, Travis, Ammerman, Grant, STG, Fast Water?, and others.

It was a big hit amongst Bob's employees and rep's also.
I made a double batch with two Siletz brood's.

Not bad for hatchery fish! :grin:

Dano

Salmonator · 02-14-2004, 08:10 PM

Dan, I haven't served bone-in salmonid for years. I figured the little bit of meat sacrificed while filleting the lateral bones is probably equal to the meat that gets wasted while removing bones out of a mouthful of fish. Plus the fish is MUCH more enjoyable to eat.

[ 02-14-2004, 09:13 PM: Message edited by: Salmonator ]

Born to be Wild · 02-14-2004, 10:49 PM

I agree with you on that one Salmonator!!!

Dano

jokester · 02-15-2004, 10:40 AM

Sounds pretty tasty Dan! Gonna have to give it a shot one of these days...if I could catch a darn fish

-jokester

float2ber · 02-15-2004, 02:27 PM

I copied that recipe and will give it a try on Thurs. Thank you.

Jennie@ifish · 02-15-2004, 02:35 PM

I can vouch for this one! It's unusual for me to crave fish. But, after the show and for the next two days, all I could think about was cooking a fish that way. It is REALLY good!!! Even cold!Thanks, Dan!
Jen

Cosmic Lazy Susan · 02-15-2004, 03:20 PM

Wow Dan!

That is the exact recipe I use for halibut and it is delicious. I never thought of trying it on steelhead.

Going to have to give it a go.

Funny, I just got into the mind set of all salmon is either grilled or smoked.

Dale

Born to be Wild · 02-15-2004, 03:34 PM

Actually my friend that taught me that recipe in Anchorage some 15 years ago or so told me then it was a halibut recipe.

I don't know if I am still preparing it the exact same way as he had showed me but it is close.

As Jen pointed out, it is very good cold also.
I haven't cooked it that way for a year or two but if I remember right it is very good heated up as left overs also.

I like lot's of onions because I like onions cooked or uncooked.

Well, think I will hit the Kalama before dark so I better get out of here.

Dano

seabass · 02-15-2004, 04:53 PM

Thanks for the recipe. I thawed out a coho from last summer and will give it a try tonight. I don't have any dill but am going to try replacing it with shredded parmesan cheese. If we had a drooling icon it would be all over this post. [img]graemlins/applause.gif[/img]

5-Cents · 02-15-2004, 06:15 PM

I just put mine in the oven... I made one change, I covered the top with crab meat. I'll let you know how it turns out :smile:

Grant Scheele · 02-15-2004, 06:28 PM

I will be trying the recipe myself. Born to be Wild showed up at our Sportsman Show booth last week and offered me a dish. Not wanting to be rude I took it really not intending to eat it. Well, Scott was doing a seminar and I had noone to spell me while I got dinner so I tried Dan's steelhead. Man, it was awesome!!

I ate in all and wished that I had asked him to leave some for Scott. [img]graemlins/idea.gif[/img]

Thanks Dan. Best Steelhead that I have ever eaten. Grant

seabass · 02-15-2004, 07:52 PM

Just finished our salmon dinner. WONDERFUL! [img]graemlins/applause.gif[/img] There were no leftovers. The recipe was similar to what I have done in the past but the mustard was an excellent addition. I didn't have dill so replaced it with fresh grated parmesan. It was excellent. I will get some dill for the next dinner.

Thanks for the post

Dave

Snapset · 02-15-2004, 08:00 PM

Thanks for the recipe, Dan. It looks like a cross between a couple of other recipes I use already. I am going to give yours a try tomorrow, and I will tell you all how good it tasted. :grin:

jokester · 02-15-2004, 08:18 PM

I wonder if it would be any different taste if you used the spicy brown mustard instead of the regular mustard?

Anyone out there try that yet?

-jokester

Born to be Wild · 02-15-2004, 08:27 PM

Glad to share it with the ifish family (Geez, they are growing by the minute).

Glad to meet you Grant and I apologize for any "foot-in-the-mouth" post of the past!
I'm sure I will do some more in the future. :grin: :shocked:

Wished Scott would have been able to try some also but the recipe is here on ifish.

Forgot to give you the Big Red gum after I delivered the venison chili but oh well. :grin:

For the rest of you guy's, you are missing out if you don't include dill weed!

I think Jen that this would be served perfectly with rice.
I'm not a rice fan but think that would be the perfect compliment?

Note:
A little secret that an "old timer" taught me 15 years ago when making potato salad.

Use red potatoes and don't over cook (he basically steamed them), and add fresh dill in the mixture!

Haven't tried fresh dill on the salmon/steelhead recipe yet.

So Grant, did you not leave any venison chili mac for Scott?
That was my top secret cure! :grin:

Dano

[ 02-16-2004, 07:57 AM: Message edited by: Born to be Wild ]

B-run · 02-15-2004, 08:36 PM

Just a twist to a perfect recipie..
I have done the same, but I melt some Brie cheese with sauteed shrimp and or crab (spices include lemon pepper,dill etc.)spread over fillet, and roll up. cover with remaining sauce. This one is great for any fish.

Born to be Wild · 02-15-2004, 11:05 PM

That's OK jokester.
I had a friend go out and catch those two Siletz broodstock steelies for me to take to the show.

I have really only went once this winter even though the Kalama tidewater is at my doorstep.

Hit the EF Lewis new years day and all we caught was summers and frostbite fishing in the blizzard.

Might fish the Kalama or Siletz in a day or two and bake me up some more steelies.