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Description:
(Serves 2)

2 six ounce fillets of stealhead
2 fluid ounces of olive oil

Dry Rub

2 ounces of currie powder
1 tablespoon tomeric
1 teaspoon granulated garlic
¼ teaspoon cumin ground
¼ teaspoon ground pepper

1. Mix ingredients well then press fillets into mixture to coat.
2. Heat oven proof pan, with the 2 ounces of olive oil, on med/high heat on a stove burner.
3. Place coated fillets in hot pan and brown both sides (probably 1½ minutes per side), then place in a 350 degree oven for 15 minutes. Note: Fresh Steelhead or Salmon should be cooked from a medium rare to a medium consistency.
4. Salt to taste.

Zucchini and Apple Chutney
(Preferred Condiment)


3 Granny Smith Apples -- diced to large cubes
1 Medium Zucchini -- diced to large cubes
1 ounce Grated Ginger or ¼ teaspoon Dry Ginger
1 Medium Onion -- quartered and sliced
¼ teaspoon Coarse Pepper
1 tablespoon Curry Powder
1 ounce Butter
1 Red Pepper -- julienned
4 ounces White Wine Vinegar
4 ounces Sugar or Honey


1. Cook and reduce ingredients to a chunky jam consistency.
2. Salt to taste.

URL: http://www.fishingcanada.com/Recipes/Salmon/