Steelhead Trout with Lemon and Dill / Farro with Mushrooms and Asparagus

4 6oz filets of Steelhead Trout

1 lemon (juice and zest)

1 tbs fresh dill

Sea salt and fresh cracked pepper to taste

1 ½ cup of farro

1 cup of chopped fresh mushrooms (portabella work great)

½ cup of asparagus cut into 1” pieces

3 cups of mushroom broth

1 tbs olive oil

Olive oil spray


Pre-heat oven to 425 degrees.  Coat steelhead trout filets with olive oil spray, and place skin side down on a cookie sheet with a piece of parchment paper.  Squeeze lemon juice over filets.  Divide lemon zest and fresh dill on filets.  Season with salt and pepper to taste.


Place 1 tbs olive oil in a pan over medium heat.  Once heated, add mushrooms and cook for about 3 minutes.  Add the farro and cook with the mushrooms for about 2 minutes.  Add broth, and bring to a boil.  Turn down to low.  5 minutes before it is done according to cooking directions, add the asparagus and continue to cook for the allotted time.


Place the cookie sheet with the steelhead trout in the oven and cook for 15 minutes.  Remove and let stand 5 minutes before serving. 


Serves 4 people.  1 fillet per person, and 3/4 cup of farro.


Note: Depending on the cooking directions of the farro, once you add the broth, you may need to place the steelhead trout in the oven.  Also, you can substitute wild Alaskan Salmon in place of the steehead trout.


~ by Greg Vick on November 19, 2010.

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