Pomegrante Glazed Steelhead Salmon

Steelhead Salmon
6 – 8 oz. Steelhead Salmon fillets
Olive Oil
Fresh ground pepper
Sea Salt

Preheat oven to 450 degrees.

Line a small baking sheet with foil.

Place another two long layers of foil together for wrapping fish on top of the foil lined baking sheet.

Place fillets on foil sheets and drizzle with olive oil.
Season with salt and pepper.

Fold foil together and close up as a packet around the fish.

Bake for 12 – 15 minutes


Place Salmon on plate and spoon a thin layer of the glaze over the fish. Garnish with Pomegranate seeds

Pomegranate Glaze
1 tbsp Butter
½ cup Honey
4 tbsp Pomegranate Juice
Pomegranate seeds (For garnish & topping)

In a small saucepan, melt butter over medium heat. Stir in honey and juice. Bring to a boil, and allow to continue boiling for 4-5 minutes. Set aside until ready to use.

Manchego Crusted Asparagus with White Balsamic Vinegar
1 bunch fresh, thin stalk Asparagus – 40-50 stalks
1 tbsp Olive oil
½ cup Shaved Manchego Cheese, or
other hard cheese, such as Parmesan Reggiano or Asiago
Freshly ground sea salt
Fresh ground Pepper
White Balsamic Vinegar

On a large baking sheet, lay asparagus out in a single layer. Drizzle with Olive oil and toss to coat. Season asparagus with salt and pepper, and sprinkle with Manchego cheese.

Bake in oven for 12-15 minutes at 450.

Drizzle with balsamic vinegar before serving.


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