We bought Steelhead Salmon from a local fish market. This fish is smaller than other commerical salmon you may find and is not as steaky. We pan-fried it in olive oil with an assortment of Italian herbs. The sides are broccoli sauteed in olive oil and garlic and a pilaf. For the pilaf, we cooked onion in a couple of tablespoons of butter until translucent. We then added the rice and cooked until the rice turned a lighter shade of white. Then we added two parts of veggie broth and cooked the rice for 15 minutes.