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Teriyaki-Baked Steelhead Over Noodles
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

1/4 cup brown sugar

3 tablespoons rice vinegar

3 tablespoons soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1 pound Steelhead Trout Fillet

* salt and ground black pepper

1 (5 ounce) box vermicelli noodles

2 teaspoons sesame oil

1 teaspoon soy sauce

1/2 teaspoon salt

1/4 cup chopped scallions


Combine brown sugar and next 4 ingredients in a 1-gallon sealable plas
tic bag; add fish and toss to coat.
Place in refrigerator, skin-side up, and marinate 30 to 60 minutes.
Heat oven to 450 degrees F.
Spray a medium baking dish with non-stick spray.
Place fillet and marinade in baking dish, skin-side down.
Season top of fillet with salt and pepper.
Bake 10 to 15 minutes or until fish turn from clear to opaque and just
begins to flake with a fork (rule of thumb: cook fish 10 minutes per
inch of thickness).
While fish bakes, bring 4 cups water to a boil in a 3-quart pot over H
igh heat.
Drop noodles in boiling water; cook 2 minutes and drain.
Blend sesame oil, soy sauce and salt; chop scallions.
Remove salmon from oven; cut into 4 portions and place on individual p
lates or a platter.
Toss noodles in baking dish with hot marinade, sesame oil mixture and
scallions. Serve with trout.

Nutritional Information

No Nutritional Information Available


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