**This post is made in sponsorship with Pacific Seafood. All content, ideas, and words are my own.**
December is a big month for all kinds of rich foods, so to stay balanced I always make sure to work in meals like this Miso Maple Glazed Columbia River Steelhead.
The Columbia River Steelhead is farm-raised and unmatched in taste. I love that it’s not game-y and more to the point, I love that it offers omega-3 richness at a fraction of the cost of salmon. And since it’s farm-raised, I should also mention: (1) Columbia River Steelhead is available year-round and raised with a gentle environmental footprint/certified sustainability that’s been given the “Best choice” ratings from Monterey Bay SeafoodWatch.
For more information about how these steelheads are raised in the Columbia River and how the river’s glacial heritage makes it an incredibly unique product, click here: ttps://www.youtube.com/watch?v=RUgjvXneWSk to educate yourself.
Now that you are in the know about all the fun facts, let’s talk about this Miso-Maple Glazed Columbia River Steelhead. This is the recipe to make if you are looking for a January restart, or you are pinched for time when it comes to dinner. The recipe comes together in matter of minutes.
Here are a few notes before you get started:
- Miso is a paste that’s made of fermented soybeans with barley or rice. It’s pretty salty, so don’t over marinade. Follow the recipe’s directions because along with that, the Columbia River Steelhead absorbs this marinade well.
- Since it is on the saltier side, it pairs well with the sweetness of the maple syrup (or even honey).
- To cut through some of the umami, I use a squeeze of citrus—not necessary but it provides a good balance.