Pan-Roasted Steelhead Trout & Wild Rice Pilaf

If you’re looking for a dinner that feels a little fancy but is totally doable on a weeknight, this one’s for you. Pan-roasted steelhead trout is one of my favorite fish to cook — it’s similar to salmon but a bit lighter, with a beautifully buttery texture. Paired with a cozy wild rice pilaf and a side of sautéed Swiss chard, this meal hits all the right notes: flavorful, healthy, and satisfying without being heavy. Drop a comment letting me know what you think! Ingredients: 2, 4-5oz Steelhead or Salmon Filets 2 garlic cloves 2-3 lemon peels 3 tbsp butter Wild Rice Pilaf: 2 tbsp minced onions 2 tbsp minced garlic 1 tbsp vadouvan spice 1/2 cup egg noodles 1/2 cup wild rice 3 tbsp butter 3 cups chicken stock 2 sprigs rosemary 2 sprigs thyme 1/2 bay leaf salt & pepper to taste Pickled Curried Onions: 1/2 cup sliced white onion 1 tbsp dried madras curry 4 tbsp white wine vinegar salt and pepper to taste 1 Small bunch Swiss Chard 2 tbsp olive oil 1 tbsp lemon juice salt and pepper to taste SUBSCRIBE: http://bit.ly/1mk8ehM BUSINESS INQUIRY: [email protected] WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://www.instagram.com/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood