Brown Sugar Dijon Steelhead Trout
This dish is inspired by Sam Sifton’s very popular salmon recipe from NYT Cooking—I’ve started with his base of Dijon and brown sugar, but have added orange zest, a touch of vanilla (you heard me right—it’ll provide a lovely subtle aromatic back note), and a hit of coriander and five spice powder to add additional depth of flavor. But believe me it’s still super easy to make—and perfect for a Tuesday quick dinner or Saturday company. This recipe works equally well with steelhead trout or salmon (which is used in the NYT recipe) as they are very similar (steelhead has less fat and calories per serving so it’s a healthier choice). I get my steelhead trout from Hudson Valley Fisheries—their products have no hormones, no mercury, no dyes or antibiotics.
Serves 4-6
INGREDIENTS
1 steelhead trout fillet (about 1.5 pounds)
⅓ cup Dijon mustard
2 tablespoons brown sugar, plus more as needed
1 teaspoon orange zest
1 teaspoon ground coriander
½ teaspoon five spice powder
½ teaspoon vanilla extract
Dill fronds, for garnish
Flaky sea salt, for finishing
Kosher salt and black pepper
METHOD
Place the fillet, skin side down, on a parchment lined sheet pan. Salt the fish evenly with about 1 teaspoon of kosher salt on the flesh side and let sit on the counter for 10-15 minutes.
Preheat oven to 250F and set rack to the middle setting.
In the meantime, whisk together Dijon, brown sugar, orange zest, coriander, five spice and vanilla in a small bowl. Season with salt and pepper. Stir in more brown sugar if desired. Brush the mixture on the skin side of the fillet in an even coat.
Roast for 35 to 40 minutes or until flesh is firm and flakes easily, but is still moist. Let rest 5 minutes. To serve, use a fish spatula to slide under the fillet, leaving the skin behind (it will separate very easily), and gently break apart into serving portions and arrange on a serving platter. Garnish with dill fronds, finish with flaky sea salt and serve.
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