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Nutrition Facts
Serving Size 198 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1300 mg 54%
Total Carbohydrate 46 g 15%
Dietary Fiber 2 g 8%
Sugars 18 g
Protein 29 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Teriyaki-Baked Steelhead Over Noodles

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1/4 cup(s) brown sugar
3 Tbsp rice vinegar
3 Tbsp soy sauce
1/2 Tsp ground ginger
1/2 Tsp garlic powder
1 Lb Steelhead Trout Fillet
1/2 Tsp iodized salt
1/2 Tsp black pepper
5 Oz Hill Country Fare Vermicelli noodles
2 Tsp sesame oil
1 Tsp soy sauce
1/2 Tsp iodized salt
1/4 cup(s) scallions, chopped
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Combine brown sugar, rice vinegar, soy sauce, ginger and garlic powder in a 1 gallon sealable plastic bag. Add fish and toss to coat.
Place in refrigerator, skin side up, and marinate 30-60 minutes.
Heat oven to 450°F.
Spray a medium baking dish with nonstick cooking spray.
Place fillet and marinade in baking dish, skin side down.
Season top of fillet with salt and pepper.
Bake 10-15 minutes or until fish turn from clear to opaque (white) and just begins to flake.
While fish bakes, bring 4 cups water to a boil in a 3 quart pot over high 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 plates or a platter.
Toss noodles in baking dish with marinade, sesame oil mixture and scallions. Serve with trout.



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