I grew up a latchkey kid in the ’80s, which means I first learned to cook using convenient mixes made by Knorr, Rice-a-Roni, and Hamburger Helper. While this intro to cooking didn’t teach me any real meal-making skills (that would come later with a subscription to Bon Appétit), it did instill in me an appreciation for meals where the pasta could be cooked in one pan, no draining required.
Later, I figured out that I didn’t need the packets. It’s really quite simple to simmer pasta directly in the sauce — it’s just a matter of getting the ratio of dry pasta to liquid right. Once you figure this out, you can tinker around with adding protein (seared, mild and moist Steelhead trout in this case) and finish the dish with whatever cheese, fresh herbs, and flavorings you see fit (Parmesan, parsley, and lemon here). The results are a one-pan meal that could easily fetch $16 or more in a restaurant, but costs about a third of that when done at home.
What is Steelhead Trout, Anyway?
Steelhead trout are a subspecies of trout native to the Pacific and Alaskan waters. They are anadromous, meaning they spawn in fresh water and then they migrate to the ocean where they grow larger than fresh-water trout. Just like salmon, they then return to fresh water to mate.
Their flesh is light orange, like salmon, but with a milder flavor and juicy texture that even fish-haters love. The fillets tend to be thinner than fat, farm-raised Atlantic salmon, so they cook quickly and stay moist, even when overcooked a bit.
