Baked Herbed Salmon, Steelhead Trout and other sea creatures
A big reveal, people. I'm about to reveal my favorite way to bake a big bad filet o' fish. Bad meaning good, of course.
It's best with salmon or steelhead trout (which is the same as rainbow trout, by the by—thanks, Internet), but I've done it with flounder as well and it held up alright too. It might sound strange at first, but it's made with an herb mayo on top, which evolves into this savory golden crust in the oven.
This is a riff on my soon-to-be aunt-in-law's Christmas Eve salmon. She's Filipina, but she makes it the Minnesota way with mayo and Lipton onion soup mix. Again, weirdly delicious and crave-worthy... but sadly not paleo.
I like this recipe because it's very adaptable depending on what herbs I have stocked or am jonesing for at the moment. It can be done with all dry spices or all fresh or any combination of the two.
Paleo & Whole30-approved
- Filets of your favorite fish (about 1 lb)
- 1/2 cup mayo
- 1 T lemon juice
- 1 tsp onion powder (or sub a bunch of fresh chopped chives)
- 1 tsp dried tarragon (or sub a healthy dose of fresh chopped tarragon)
- Salt and pepper
Preheat the oven to 400. Mix up your herb mayo and spread an even layer on the top of the fish. Bake the fish for about 15-20 minutes, depending on the thickness. EAT.
Thoughts, ideas and other uses:
- The tarragon can be subbed for any other herbs you like. Dill, cilantro, go cray.
- Sometimes I leave the mayo off until the end and then throw it on and broil for a minute to crisp up the crust instead.
- Serve with a lemony salad or lemony green beans.
Gone fishing, BRB.