Steelhead salmon is really trout. This recipe could go with a wide range of fish - salmon, trout, etc.

Ingredients

* 1 lb steelhead fillet, with or without skin
* 1 clove garlic, chopped fine
* 1 1/2 tablespoons coarsely chopped fresh rosemary
* 1 lemon, zest of
* 1/2 lemon, juice of
* 1/4 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 1 tablespoon olive oil, plus
* additional oil, for greasing baking pan

Directions

1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.

2. Preheat broiler.

Marinade: 2 parts Olive oil with 1 part balsamic vinegar
Rub: crushed garlic, salt, thinly sliced basil

Separately, sautee some sliced kalamata olives with capers and olive oil
Sear the salmon with sliced portabello mushrooms until they are tender.
After searing the salmon, place it in a warmed oven to cook it further.

Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
drizzle tzatiki on the salmon and sprinkle the olive/capers on top.