Seafood > Salmon

Black Vinegar Glazed Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup black vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish

Special equipment needed:
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk

Step-by-step instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small saucepan, combine black vinegar, honey, soy sauce, grated ginger, minced garlic, red pepper flakes, salt, and pepper. Whisk until well combined.
3. Bring the mixture to a boil over medium heat. Reduce heat and let it simmer for 5-7 minutes, until the glaze thickens.
4. Brush the salmon fillets with vegetable oil and place them on the prepared baking sheet.
5. Brush the glaze generously over the salmon fillets.
6. Bake the salmon for 12-15 minutes, until the internal temperature reaches 145°F.
7. Remove the salmon from the oven and let it rest for 5 minutes.
8. Sprinkle sesame seeds and green onions over the salmon fillets.
9. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of salmon: 145°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 300
Total fat: 15g
Saturated fat: 2.5g
Cholesterol: 75mg
Sodium: 500mg
Total carbohydrates: 11g
Dietary fiber: 0g
Total sugars: 10g
Protein: 28g

Substitutions for ingredients:
- Black vinegar can be substituted with balsamic vinegar or rice vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with olive oil or avocado oil.
- Sesame seeds can be substituted with chopped peanuts or cashews.

Variations:
- Add sliced jalapenos or Thai chilies for a spicy kick.
- Use salmon steaks instead of fillets.
- Substitute salmon with other fish, such as trout or cod.

Tips and tricks:
- Make sure to brush the glaze generously over the salmon fillets to ensure a flavorful and sticky coating.
- Let the salmon rest for 5 minutes after baking to allow the juices to redistribute and the flavors to meld.
- Garnish the salmon with fresh herbs, such as cilantro or parsley, for added freshness.

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 10-12 minutes or until heated through.

Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa for a complete meal.

Garnishes:
Sesame seeds and green onions

Pairings:
Serve the salmon with a side of roasted vegetables, such as broccoli or asparagus.

Suggested side dishes:
Steamed rice, quinoa, roasted vegetables

Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the salmon is not cooked through, return it to the oven for an additional 2-3 minutes.

Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Black vinegar is a popular ingredient in Chinese cuisine and is made from fermented rice, wheat, and barley. It has a complex flavor profile that is both sweet and sour.

Flavor profiles:
Sweet, sour, savory, umami

Serving suggestions:
Serve the salmon with a side of steamed rice and roasted vegetables for a complete meal.

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Taste: Tangy, Savory, Sweet, Umami, Sour