1poundSteelhead Trout Fillet,
*salt and ground black pepper,
1(5 ounce) boxvermicelli noodles,
1Combine brown sugar and next 4 ingredients in a 1-gallon sealable plastic bag; add fish and toss to coat.
2Place in refrigerator, skin-side up, and marinate 30 to 60 minutes.
3Heat oven to 450 degrees F.
4Spray a medium baking dish with non-stick spray.
5Place fillet and marinade in baking dish, skin-side down.
6Season top of fillet with salt and pepper.
7Bake 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).
8While fish bakes, bring 4 cups water to a boil in a 3-quart pot over High heat.
9Drop noodles in boiling water; cook 2 minutes and drain.
10Blend sesame oil, soy sauce and salt; chop scallions.
11Remove salmon from oven; cut into 4 portions and place on individual plates or a platter.
12Toss noodles in baking dish with hot marinade, sesame oil mixture and scallions. Serve with trout.
No Nutritional Information Available