Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup ajvar (red pepper and eggplant spread)
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Brush for glazing
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. In a small bowl, mix together the ajvar, honey, olive oil, lemon juice, salt, and pepper.
c. Place the salmon fillets on a baking sheet lined with parchment paper.
d. Brush the ajvar mixture over the salmon fillets, making sure to coat them evenly.
e. Bake the salmon for 12-15 minutes, or until cooked through and flaky.
f. Remove the salmon from the oven and let it rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 12g
- Protein: 34g
Substitutions for ingredients:
- If you can't find ajvar, you can use roasted red pepper spread instead.
- Maple syrup can be used instead of honey.
Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add some chopped fresh herbs, such as parsley or cilantro, to the ajvar glaze for extra flavor.
Tips and tricks:
- Make sure to brush the ajvar glaze on the salmon evenly to ensure that it cooks evenly.
- If you want a crispier crust, broil the salmon for the last 2-3 minutes of cooking.
Storage instructions:
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of rice or quinoa, with some roasted vegetables on the side.
Garnishes:
- Garnish the salmon with some chopped fresh herbs, such as parsley or cilantro.
Pairings:
- This salmon goes well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Rice or quinoa
- Salad
Troubleshooting advice:
- If the ajvar glaze is too thick, you can thin it out with a little bit of water or lemon juice.
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:
- Ajvar is a traditional Balkan spread made from roasted red peppers and eggplant.
Flavor profiles:
- This salmon has a sweet and savory flavor, with a slightly smoky taste from the ajvar.
Serving suggestions:
- Serve the salmon with a wedge of lemon on the side for squeezing over the top.
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