Steelhead Trout Baked with Honey or Maple Glaze

recipe from here

Scott, Doug, Jared and Brandon were able to catch their limit in the Columbia River this month. It was a great trip. All were Chinook salmon, but one. Scott caught a steelhead. We had one of the fillets today using this recipe. It was great.


Steelhead Trout Baked with Honey or Maple Glaze

1/4 c. butter
2 garlic cloves
2 T. honey or maple syrup
2 T. brown sugar
2 T. rice vinegar (feel free to experiment with other types like cider)
2 T. Dijon mustard
2 T. soy sauce

Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

YIELD 2 to 4 people

(Our notes: we use honey, apple cider vinegar and decreased mustard to 1 T. We thought it was funny that the recipe "Yields 2-4 people"!)


by Scott, Barbara's son

Buttermilk Pancakes, Buttermilk Syrup

syrup recipe and image from here

Jared, Doug and Brandon came to go fishing with Scott this month.

They had a great time, and were each able to get the 2 salmon limit.

While here Jared told us about these pancakes he loves to make.

I haven't tried them but plan to soon! 

Buttermilk Pancakes
2 c. flour

2 eggs

2 c. buttermilk

1/3 c. melted butter

Beat eggs, buttermilk and add butter.
Then add:

1/3 c. sugar

1/2 t. vanilla

1/t. salt

1 t. baking soda

2 t. baking powder

Jared said he likes his batter thick, so add a bit more flour or milk to get the right consistency. He likes his pancakes moist, even slightly doughy in the middle.

by Jared, Barbara's son, the happy fisherman

:::::

The buttermilk syrup recipe Dee tried before may not

have been exactly like the one below. But, like the one she tried before, 

it's caramel-tasting & good enough to drink straight from the pitcher.

Who needs pancakes?!

Buttermilk Syrup
3/4 c. buttermilk
1 c. sugar
1/2 c. unsalted butter (1 stick)
1/2 t. baking soda
1 t. vanilla

In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm. 10 min. prep/cooking time.