I have truly fallen in love with steelhead trout. It was hard to top my love affair with salmon, but this quintessential Pacific Northwest Fish has won me over. But, never fear, this dish will work just as well with salmon, if that is your preference.
This dish was inspired by Baked Salmon with Walnuts and Barberries by Shadi Hansanzadenemati. I tweaked it, still using walnuts and barberries, but recognizing the pomegranate molasses as the real star of the dish.
Look a the beautiful rich color of the salsa. I made extra so that we can mix it with rice or use it to top eggs.
Steelhead Trout with Pomegranate Salsa
Inspired by Baked Salmon with Walnuts and Barberries
2 Tbsp olive oil, divided
1 medium onion, chopped
3/4 tsp turmeric, divided
½ cup chopped walnuts
¼ cup barberries
2-3 Tbsp pomegranate molasses
1 lb Steelhead trout (or salmon) fillets, cut into 4 servings
Sea salt and freshly ground black pepper
Heat the oven to 400F.
To make the salsa:
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the onion and cook until softened. Add ¼ tsp turmeric and cook another minute.
Add the walnuts and barberries and cook for about 1 minute.
Add the pomegranate molasses, stir, then remove from heat Season with a sprinkle of salt.
Place a sheet of parchment paper on a rimmed baking pan. Place the steelhead fillets on the pan. Brush with the remaining olive oil, sprinkle with ½ tsp turmeric, salt and pepper.
Place in the oven and cook until cooked through, checking after 12 minutes. Mine cooked for a total of 15 minutes.
Top the fillets with a generous helping of salsa and serve with rice. Enjoy!