Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 2 tbsp black mustard seeds
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the black mustard seeds, honey, soy sauce, rice vinegar, garlic, ginger, red pepper flakes, salt, and pepper.
3. Line a baking sheet with aluminum foil and brush it with olive oil.
4. Place the salmon fillets on the baking sheet and brush them with the mustard and honey glaze.
5. Bake the salmon for 12-15 minutes or until it is cooked through and flakes easily with a fork.
6. 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
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 16g
- Protein: 30g
Substitutions for ingredients:
- Dijon mustard can be used instead of black mustard seeds.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
Variations:
- Add sliced lemons or oranges on top of the salmon before baking for a citrusy flavor.
- Top the salmon with chopped fresh herbs such as parsley, cilantro, or dill before serving.
- Use this glaze on other types of fish such as trout or halibut.
Tips and tricks:
- Make sure to brush the salmon with the glaze generously to ensure a flavorful crust.
- If the glaze is too thick, add a splash of water to thin it out.
- To prevent the salmon from sticking to the foil, brush it with olive oil before placing the fish on top.
Storage instructions:
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the salmon on a bed of rice or quinoa.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped fresh herbs
Pairings:
- Steamed vegetables such as broccoli or asparagus
- Roasted sweet potatoes
- Brown rice or quinoa
Suggested side dishes:
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
- Grilled zucchini with lemon and parmesan
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Check the salmon after 10 minutes of baking to prevent overcooking.
- If the glaze is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator for up to 3 days.
Food history:
- Mustard has been used in cooking for thousands of years and was popularized in Europe during the Middle Ages.
- Honey has been used as a sweetener and medicinal ingredient for centuries.
Flavor profiles:
- The black mustard seeds add a spicy and pungent flavor to the glaze, while the honey adds sweetness and balance.
Serving suggestions:
- Serve the salmon with a side of steamed vegetables and a glass of white wine.
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