Zutaten für Baked Steelhead Trout Salmon With Apricot Salsa
- 1.5 lbs total Steelhead Trout fillets
- 1 cup chopped fresh apricots
- 1/4 cup thinly sliced green onions
- 1/2 cup chopped fresh pineapple
- 1/2 cup chopped red bell pepper
- 2 tablespoons lime juice
- Dried Cilantro
- Fresh Ground Pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons apricot juice
- long-grain and wild rice
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Zubereitung von Baked Steelhead Trout Salmon With Apricot Salsa
- Preheat oven to 350°F (175°C).
- Prepare the Apricot Salsa: In a medium bowl, combine 1 cup chopped fresh apricots, 1/2 cup chopped fresh pineapple, 1/4 cup thinly sliced green onions, and 1/2 cup chopped bell pepper (any color).
- Add 2 tablespoons lime juice and 1/4 cup chopped fresh cilantro to the salsa. Gently toss to combine.
- Refrigerate the salsa for at least 1 hour to allow the flavors to meld.
- Lightly grease a 9x11 inch baking dish.
- Place steelhead trout or salmon fillets (about 1.5 lbs total) in the prepared baking dish.
- Spoon the chilled apricot salsa evenly over the fish fillets.
- Gently pour 2 tablespoons of reserved apricot juice (from chopping the apricots) over the salsa and fish.
- Bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately with long grain and wild rice.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
142g
Fat
13g
Carbs
15g