I was somewhat surprised when I thought I purchased my regular salmon. I didn’t notice any difference until I came home and read the packing label; it was fresh steelhead trout. Seriously? So, I Google it to get more clarification. Steelhead is not salmon. Steelhead start its life out as a Rainbow trout in freshwater. If the Rainbow trout migrates to the ocean, it becomes Steelhead. So what, I didn’t purchase my regular good old boy salmon. Despite the fact that the skin was more pink and the flavor was stronger, I can’t complaint. I did like it and so will you.
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $11.67 or $5.83 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 salmon steaks (my $15.98 pack rendered 6 filet) ($5.33)
1 ¼ Adobo (.25)
2 tbsp. Angie’s basting oil** (.55)
1 c. white frozen corn (.45)
1 (15 oz.) can of black beans, drained and rinsed (.99)
1 tbsp. Olives (.35)
1 c. chopped Cauliflower (.55)
1 c. Cherry tomatoes, sliced (.60)
1 tbsp. Feta cheese (.90)
1 large lemon for juice (1/2 for the juice and ½ to garnish) (.45)
1 avocado ($1.25)
Bring water to a boil and cook the corn for about 2 minute. Drain and set aside to cool.
Clean and season the salmon with 1 tbsp. of my basting oil and 1 tsp. Adobo.
To prep the salad, in a salad bowl add the rinsed beans, Olives, cauliflower and
sliced cherry tomatoes. Season with ¼ tsp. of Adobo.
Squeeze ½ the lemon and 1 tbsp. of basting oil over the salad. And sprinkle Feta to taste.
Sautee the salmon over medium-heat until golden brown. Remove and allow to rest for a couple of minute.
Serve the salmon with the black bean and corn salad and garnish with lemon and avocado.
**My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.