Baking whole salmon trout in aluminum foil allows for a delicious and healthy meal with little or no cleanup afterwards. This simple technique traps moisture inside the foil and prevents the fish from drying out, and is ideal for infusing the salmon trout with any selection of your favourite aromatics, such as sliced lemon, orange, ginger, garlic, soy, teriyaki or hoisin sauce, fresh herbs like cilantro, rosemary or fresh dill. I like to add a 'glug' of Japanese sake, for a richer brighter flavour and provides the base for a fragrant sauce, perfect for spooning over rice or steamed vegetables. Small whole salmon trout are inexpensive and the perfect size for serving as individual portions, although Sea Bream, Pickerel or Sardines are also excellent, and can be grilled outdoors or in the oven during the chillier winter months. Served with steamed vegetables or a simple green salad, Steamed Salmon Trout with Ginger, Orange & Dill is simple, healthy and delicious, and ideal as art of a calorie controlled diet.
Steamed Salmon Trout with Ginger, Orange & Dill
2 small whole salmon trout, cleaned and scaled
1 tsp kosher salt
1 tsp freshly ground black pepper
1 2-inch knob of fresh ginger, thinly sliced
1 orange, cut into 1/4"slices
1/4 cup cilantro, washed and coarsely chopped
1/4 cup Japanese Sake wine
2 tbsp cup canola or extra-virgin olive oil, for brushing
Preheat the oven to 425°F.
Rinse the salmon under cold running water and pat dry. Cut two large pieces of foil long and wide enough to encase each salmon when folded over the center and folded up on the ends. Position one piece of foil on a large baking sheet and brush the surface with oil, to prevent the salmon from sticking once steamed.
Place one whole salmon trout in the center of the foil, sprinkle with salt and fresh cracked black pepper, then insert two slices of orange into the cavity along with slivers of fresh ginger and a handful of roughly chopped cilantro. Crimp the corners of the foil up to form a boat and pour a glug of Sake around the fish. Top the salmon with some sprigs of dill then fold the edges of the foil up over the salmon and crimp to seal, creating an airtight package. Repeat the process with the second salmon trout.
Bake the salmon for 25-40 minutes depending on the size of the fish, or until the flesh is just cooked through, but still moist. To serve, unfold the foil wrapped salmon and using a large metal spatula, lift the fish onto a warmed serving plate. Garnish with some extra dill and slices of orange and serve with a bone bowl on the side. Simple, healthy and delicious with an arugula and mixed green salad or steamed bok choy.