RECIPES

Ways to enjoy Kuterra

Starters

  • Ingredients:

    • 8 ounces smoked steelhead, flaked

    • 8 ounces cream cheese, softened

    • 1/2 cup sour cream

    • 2 tablespoons fresh dill, chopped

    • 2 tablespoons chives, chopped

    • 1 tablespoon lemon juice

    • 1 teaspoon Dijon mustard

    • 1/4 teaspoon black pepper

    • 1/4 cup capers, drained and rinsed

    • 1/4 cup all-purpose flour

    • Olive oil, for frying

    Instructions:

    1. Prepare the capers: In a small bowl, combine the capers and flour.

    2. Heat oil: In a small skillet, heat a thin layer of olive oil over medium heat.

    3. Fry capers: Add the capers to the hot oil and fry until golden brown and crispy. Drain on paper towels.

    4. Combine dip ingredients: In a medium bowl, combine the smoked steelhead, cream cheese, sour cream, dill, chives, lemon juice, Dijon mustard, and black pepper. Mix until well combined.

    5. Assemble: Transfer the dip to a serving bowl. Garnish with crispy capers.

    Serving Suggestions:

    Serve with crackers, crostini, or vegetable sticks.

  • Ingredients:

    • Fresh steelhead, diced

    • Ripe avocado, diced

    • Lime juice

    • Orange segments

    • Red onion, finely chopped

    • Capers

    • Fresh dill, chopped

    • Olive oil

    • Salt and pepper

    Instructions:

    1. Combine the diced steelhead and avocado in a bowl.

    2. Add lime juice, orange segments, red onion, capers, and dill.

    3. Drizzle with olive oil and season with salt and pepper.

    4. Serve immediately with crackers or crostini.

  • Ingredients:

    • Grilled steelhead, flaked

    • Fresh tomatoes, diced

    • Fresh basil, chopped

    • Olive oil

    • Balsamic glaze

    • Salt and pepper

    • Crostini

    Instructions:

    1. Combine the flaked steelhead, diced tomatoes, and basil in a bowl.

    2. Drizzle with olive oil and balsamic glaze.

    3. Season with salt and pepper.

    4. Top crostini with the steelhead mixture.

Main Courses

  • Ingredients:

    For the Steelhead:

    • 2 steelhead fillets

    • Salt and pepper

    • Olive oil

    For the Lemon-Dill Butter:

    • 1/2 cup unsalted butter, softened

    • 2 tablespoons fresh dill, finely chopped

    • 1 tablespoon lemon zest

    • 1 teaspoon lemon juice

    For the Roasted Vegetables:

    • Assorted vegetables (carrots, broccoli, Brussels sprouts, etc.)

    • Olive oil

    • Salt and pepper

    Instructions:

    1. Prepare the vegetables: Preheat your oven to 400°F (200°C). Toss your chosen vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender-crisp.

    2. Make the lemon-dill butter: In a small bowl, combine softened butter, dill, lemon zest, and lemon juice. Mix well and set aside.

    3. Season the fish: Pat the steelhead fillets dry with paper towels. Season both sides with salt and pepper.

    4. Sear the steelhead: Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once the oil is hot, carefully place the steelhead fillets in the skillet, skin-side down. Cook for 3-4 minutes, or until golden brown and crispy. Flip the fillets and cook for an additional 2-3 minutes, or until cooked through.

    5. Serve: Top the cooked steelhead fillets with the lemon-dill butter. Serve immediately with roasted vegetables.

  • Ingredients:

    • 1 pound steelhead, cooked and flaked

    • 6 slices bacon, chopped

    • 1 large onion, chopped

    • 2 celery stalks, chopped

    • 3 cloves garlic, minced

    • 3 medium potatoes, cubed

    • 4 cups chicken or vegetable broth

    • 1 bay leaf

    • 1 teaspoon dried thyme

    • 1/2 teaspoon black pepper

    • 1 cup heavy cream

    • Chopped fresh parsley, for garnish

    Instructions:

    1. Cook the bacon: In a large pot, cook bacon until crispy. Remove bacon, reserving 2 tablespoons of bacon grease in the pot.

    2. Sauté vegetables: Add onion and celery to the pot with bacon grease and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more.

    3. Add broth and potatoes: Pour in broth, add bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

    4. Combine ingredients: Stir in cooked steelhead and reserved bacon. Simmer for 5 minutes to heat through.

    5. Thicken and serve: Stir in heavy cream and heat until warmed through, but do not boil. Remove bay leaf. Garnish with chopped parsley.

    Tips:

    • For a thicker chowder, mash some of the potatoes while still in the pot.

    • Add a splash of white wine to the sautéed vegetables for extra flavor.

    • You can also add other vegetables like carrots or corn to the chowder.

  • Ingredients:

    For the Steelhead:

    • Steelhead fillets

    • Olive oil

    • Salt and pepper

    For the Avocado Salsa:

    • 2 ripe avocados, diced

    • 1/2 red onion, finely chopped

    • 1/4 cup fresh cilantro, chopped

    • 2 tablespoons lime juice

    • 1 jalapeño, seeded and minced (optional for heat)

    • Salt and pepper

    For the Chipotle Crema:

    • 1 cup sour cream

    • 1 tablespoon chipotle chili sauce

    • 1/2 lime, juiced

    Instructions:

    1. Prepare the salsa: In a bowl, combine avocado, red onion, cilantro, lime juice, and jalapeño (if using). Season with salt and pepper.

    2. Make the crema: In a small bowl, combine sour cream, chipotle chili sauce, and lime juice. Mix well.

    3. Grill the steelhead: Preheat your grill to medium-high heat. Brush steelhead fillets with olive oil and season with salt and pepper. Grill for 4-6 minutes per side, or until cooked through and flakey.

    4. Assemble: Serve grilled steelhead topped with avocado salsa and a dollop of chipotle crema.