Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup dried currants
- 1/2 cup white wine
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a saucepan, combine the currants, white wine, honey, balsamic vinegar, olive oil, garlic, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until the sauce thickens.
3. Place the salmon fillets in a baking dish and pour the currant sauce over them.
4. Bake the salmon for 15-20 minutes until cooked through.
5. Serve hot with additional sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 30g
Carbohydrates: 20g
Fiber: 2g
Sugar: 16g
Sodium: 350mg
Substitutions for ingredients:
- Dried cranberries can be used instead of currants.
- Red wine can be used instead of white wine.
- Maple syrup can be used instead of honey.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add chopped fresh herbs like parsley or thyme to the sauce for extra flavor.
- Top the baked salmon with sliced almonds or chopped walnuts for crunch.
- Use this sauce on grilled chicken or pork chops instead of salmon.
Tips and tricks:
- Make sure to use a baking dish that is the right size for your salmon fillets so they cook evenly.
- If the sauce is too thick, add a splash of water to thin it out.
- If the salmon fillets are different sizes, adjust the cooking time accordingly.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa with additional sauce on top. Garnish with fresh herbs like parsley or thyme.
Garnishes:
Fresh herbs like parsley or thyme, sliced almonds, chopped walnuts.
Pairings:
This salmon pairs well with roasted vegetables like asparagus or Brussels sprouts.
Suggested side dishes:
Rice, quinoa, roasted vegetables.
Troubleshooting advice:
If the salmon is overcooked, it will be dry and tough. Make sure to check the internal temperature with a meat thermometer to ensure it is cooked to the right temperature (145°F).
Food safety advice:
Make sure to handle raw salmon carefully and wash your hands and any surfaces that come into contact with it. Cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Currants have been used in cooking for centuries, and were especially popular in medieval Europe. They were often used in sweet and savory dishes, and were prized for their tart flavor.
Flavor profiles:
This dish has a sweet and tangy flavor from the currant sauce, which pairs well with the rich flavor of the salmon.
Serving suggestions:
Serve this salmon with a side of rice or quinoa and roasted vegetables for a complete meal.
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