Steelhead with Spinach, Feta and Lemon Honey Sauce
This is a light and flavourful Mediterranean-style way to serve B.C. steelhead fillets.
This recipe could be doubled if you’re feeding a larger group.
Recipe - Quality Foods
Steelhead with Spinach, Feta and Lemon Honey Sauce
Prep Time15 Minutes
Servings2
Cook Time17 Minutes
Ingredients
2 Tbsp lemon juice
1 Tbsp honey
1/3 cup fish or chicken stock
1 tsp cornstarch
salt and ground white pepper, to taste
4 (140- to 170-gram) steelhead or other salmon fillets
5 cups loosely packed baby spinach (see Note)
2 to 3 Tbsp crumbled feta cheese, or to taste (see Note)
Directions
- To make sauce, place juice, honey, stock and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, simmer 30 seconds, and then remove from the heat. Season sauce with salt and pepper.
- Preheat oven to 400 F. Line a baking pan with parchment paper and set steelhead fillets on it. Drizzle each fillet with 1 Tbsp of the lemon honey sauce. Cover and set rest of the sauce aside until needed below.
- Roast fish 12 to 15 minutes, or until just cooked through. When fish is almost cooked, bring 1/8-inch of water to boil in a large, wide skillet or pot. Set the pot with the lemon honey sauce over medium-low heat and return to a simmer.
- When the water in the skillet (or pot) is boiling, add the spinach and cook until it barely wilts. Remove pan from the heat and drain water from the spinach. When fish is cooked, set some wilted spinach on each of 2 dinner plates. Disperse the feta cheese on the spinach. Now set a piece of steelhead on top of the spinach on each plate. Spoon over the remaining lemon honey sauce and serve.
Note: 1 (142 gram) tub of baby spinach should contain the amount needed here and more. Tubs of crumbled feta cheese are sold in our dairy section.
15 minutes
Prep Time
17 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Western Family - Chicken Broth, 946 Millilitre
2 for $5
$2.50 was $2.69$0.26/100ml
Western Family - Corn Starch, 454 Gram
$4.69$1.03/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$18.11 avg/ea was $20.38 avg/ea$3.99/100g
Spinach - Bunch, Fresh, 1 Each
$3.69
Tre Stelle - Crumbled Feta Cheese, 150 Gram
$9.29$6.19/100g
Directions
- To make sauce, place juice, honey, stock and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, simmer 30 seconds, and then remove from the heat. Season sauce with salt and pepper.
- Preheat oven to 400 F. Line a baking pan with parchment paper and set steelhead fillets on it. Drizzle each fillet with 1 Tbsp of the lemon honey sauce. Cover and set rest of the sauce aside until needed below.
- Roast fish 12 to 15 minutes, or until just cooked through. When fish is almost cooked, bring 1/8-inch of water to boil in a large, wide skillet or pot. Set the pot with the lemon honey sauce over medium-low heat and return to a simmer.
- When the water in the skillet (or pot) is boiling, add the spinach and cook until it barely wilts. Remove pan from the heat and drain water from the spinach. When fish is cooked, set some wilted spinach on each of 2 dinner plates. Disperse the feta cheese on the spinach. Now set a piece of steelhead on top of the spinach on each plate. Spoon over the remaining lemon honey sauce and serve.
Note: 1 (142 gram) tub of baby spinach should contain the amount needed here and more. Tubs of crumbled feta cheese are sold in our dairy section.