Soy-Free Teriyaki Baked Rainbow Trout (Gluten Free, Dairy Free)
My son is a picky eater, and when he asked me to make fish, I was pleasantly surprised!
This recipe is inspired by my dear friend Julie . She posted a miso-glazed salmon recipe on her page, and well when Julie makes something, my son is all for it (rightfully so, her recipes are thebomb.com). The only thing is … I didn’t have any salmon in my freezer!
I adapted this recipe by using rainbow trout instead of salmon, using coconut nectar in place of soy and using maple syrup in place of the brown sugar. I love adding ginger to any recipe I can for its anti-inflammatory properties, and especially here because it compliments the fish, the maple, and coconut nectar perfectly.
You can use this marinade for other fish such as salmon, or other proteins like chicken.
I like to pair the rainbow trout with some steamed rice and veggies.. simple, nutritious, and delicious! Want to make it low-carb? Sub cauliflower rice or even zucchini noodles in place of the rice.
- 2 large rainbow trout fillets (about 2lbs)
- ¼ cup maple syrup
- 1/3 cup coconut nectar (I used Bragg)
- 2 cloves garlic, grated
- ½ inch piece of ginger, grated
- Salt to taste
- Preheat your oven to 375 and grease/line your roasting pan
- Place your rainbow trout filets in the pan
- To make the marinade, add all ingredients to a bowl and stir until combined
- Pour the marinade over the fish and let it sit for about 20-30 minutes*
- Bake for about 15 minutes or until desired doneness
*You can skip this step if you are short on time