Teriyaki-Baked Steelhead Over Noodles

Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings


1/4cupbrown sugar,

3tablespoonsrice vinegar,

3tablespoonssoy sauce,

1/2teaspoonground ginger,

1/2teaspoongarlic powder,

1poundSteelhead Trout Fillet,

*salt and ground black pepper,

1(5 ounce) boxvermicelli noodles,

2teaspoonssesame oil,

1teaspoonsoy sauce,


1/4cupchopped scallions,


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.

Nutritional Information

No Nutritional Information Available

Copyright 2001-2015, H-E-B