What fish is in the picture?
Fun fact, it’s not salmon; it’s actually steelhead trout! Steelhead trout looks and tastes very similar to king salmon, but with a somewhat milder flavor, bigger flakes, and a little more chew. I LOVE both of them and just buy whichever is available wild and/or looks fresher when I’m shopping. I used “salmon” in the title to cater to your comfort zone, but the recipe works equally beautifully with either fish. And if you know of any other species that seem to disguise as salmon, please tell me more. I love all the sea creatures. 😊
Fish and potato night has become a regular in my house because it’s SO EASY, SO SATISFYING, and NEVER BORING (except maybe during the short time cooking because, like I said, SO EASY). In one meal, you can have sweet, saucy, melt-in-your-mouth flakes of fresh seafood; salty and crispy and herby and cheesy potatoes; vibrant greens; and plenty of garlic all in everything. Also be sure not to forget warm, soft and toasty bread on the side–my current obsession is whole grain naan from Whole Foods.
NOW I’M DYING. 
The Ingredients
For the marinade, which doubles as a sauce (yes, two in ONE!), you just need:
- orange juice
- dijon
- maple syrup
- apple cider vinegar
- garlic
- sea salt and black pepper
- fresh thyme or other herb (opt.)
Mix it up in a baggy; marinate for an hour or a day; then throw the fish in the oven for a few minutes while you simmer down the excess marinade to a thick yummy glaze.
To round the meal out, try these Dijon and Herb Roasted Baby Potatoes (and play around with different seasonings and toppings–ie varieties of cheese), Spinach Artichoke Twice-Baked Potatoes, rice pilaf, grits/polenta, roasted sweet potatoes…and/or a simple veggie like broccolini (shown), French green beans, zucchini, asparagus, eggplant, or Brussels sprouts, roasted alongside the fish (plus a few extra minutes), with a little olive oil, garlic (a must), a squeeze of fresh lemon, and sea salt and pepper to taste.
Get those creative juices flowing. This is your time to shine. ✨
Ingredients
- 8-10 oz salmon or steelhead trout
- 1 Tbsp orange juice
- 1 tsp Dijon
- 1 tsp maple syrup (or 2 tsp for a sweeter glaze)
- 1 tsp apple cider vinegar
- ~1/2 tsp minced fresh garlic
- sea salt and black pepper, to taste
- sprinkle fresh thyme (opt.)
Instructions
- Mix orange juice, Dijon, maple, vinegar, garlic, and a pinch salt and pepper in a baggy or sealable container. Add fish and marinate in the fridge at least 1 hour, up to 1 day.
- Preheat oven to 400ºF.
- Remove fish from marinade and place on a foil-lined baking sheet. Bake 6-10 minutes (depending on thickness and desired degree of doneness). Remove and rest 5 minutes. (It will continue to cook while resting, so lean on the side of a little rarer when you take it out.)
- Meanwhile, pour the marinade into a small saucepan and heat over medium-low. Bring to a light simmer and stir occasionally until desired consistency is reached. (No more than a couple minutes.)
- Transfer fish to plates. Pour any juices from the baking sheet into the saucepan and stir into the glaze. Top with glaze, fresh thyme, and/or flaky sea salt and black pepper.