Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup Ajilimójili sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped scallions and sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Brush for glazing
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease it.
3. In a small bowl, whisk together Ajilimójili sauce, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic.
4. Season salmon fillets with salt and pepper, then place them on the prepared baking sheet.
5. Brush the Ajilimójili glaze over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon for 12-15 minutes, or until cooked through and flaky.
7. Garnish with chopped scallions and sesame seeds before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 14g
- Carbohydrates: 19g
- Protein: 36g
- Sodium: 620mg
- Sugar: 17g
Substitutions for ingredients:
- If you don't have Ajilimójili sauce, you can use sriracha or another spicy chili sauce.
- You can substitute maple syrup or agave nectar for honey.
- Tamari can be used instead of soy sauce.
- Apple cider vinegar can be used instead of rice vinegar.
- Olive oil can be used instead of sesame oil.
Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add vegetables, such as broccoli or asparagus, to the baking sheet to roast alongside the salmon.
- You can use the Ajilimójili glaze as a marinade for chicken or tofu.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to ensure that it cooks evenly.
- If the salmon is browning too quickly, cover it with foil to prevent it from burning.
- You can make the glaze ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of rice or quinoa.
- Garnish with fresh herbs, such as cilantro or parsley.
- Serve with a side of roasted vegetables.
Garnishes:
- Chopped scallions
- Sesame seeds
- Fresh herbs
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as a pilsner or lager
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus
- Rice or quinoa
- Salad with a citrus vinaigrette
Troubleshooting advice:
- If the salmon is dry, it may have been overcooked. Try reducing the cooking time or lowering the oven temperature.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Ajilimójili is a Filipino condiment made from chili peppers, garlic, vinegar, and oil. It is commonly used as a dipping sauce for grilled meats and seafood.
Flavor profiles:
- Spicy, sweet, savory, tangy
Serving suggestions:
- Serve the salmon with a wedge of lemon or lime for an extra burst of flavor.
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