Steelhead salmon (Oncorhynchus mykiss) are commonly known as trout, but in fact they are a species of salmon native to the Pacific region. Land locked steelheads are also known as rainbow trout; in fact that is their common name. The term steelhead is used to differentiate between those rainbows that stay in fresh water permanently and those that go out to the ocean. Both rainbow and steelhead trout will return to the place where they hatched in order to spawn; therefore, steelheads are an anadromous species. Unlike their Pacific salmon cousins, steelheads and rainbows can spawn numerous times before dying. — gosalmonfishing.com
I stop into my local supermarket this morning to pick up some salmon for dinner and left with steelhead instead. I guess, based on the paragraph above I did actually get salmon but since I’ve never grilled steelhead I figured I’d try something a little different. It really wasn’t all that different, the taste was slightly different but most people at the table didn’t really know the different.
Mrs. Grail was cleaning out a cupboard the other day and came across a bottle of Salmonberry Syrup we picked up on a cruise to Alaska several years ago. I thought it would be nice to come up with a glaze using the syrup for the steelhead. I served the steelhead on a bed of Israeli Couscous mixed with grilled summer squash. (The recipe for the Grilled Squash Couscous will post tomorrow)
One of the reasons I like to grill this type of fish is because it’s just so easy to do. Brush the fish with a little olive oil, season and toss it on the grill. This time around I seasoned the steelhead with Todd’s Crabby Dirt. Dirt adds a nice flavorful kick to the fish that lets you know it’s there without a huge kick.
- 3 tablespoons salmonberry syrup
- 2 teaspoons orange zest
- ½ cup fresh orange juice
- 1 teaspoon lemon juice
- ¼ cup soy sauce
- 1 tablespoon minced ginger
- 2 tablespoons brown sugar
- Combine all ingredients in a saucepan over medium heat. Bring to a boil and reduce heat. Reduce by about a third until you have a thick consistency.
- Cook the fish for about 6 minutes over medium high heat. Flip and then coat with topside with glaze.
- Cook another five minutes or until done to your preference. Remove from grill and flip on to a warm serving plate. Make sure unglazed side is up. Glaze and loosely cover. Rest for a 5 minutes covered.