Ingredients with Measurements:
- 4 salmon fillets (6 ounces each)
- 1/4 cup Budu sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
- 1 tablespoon chopped scallions, for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small bowl
- Whisk
- Brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
3. In a small bowl, whisk together the Budu sauce, honey, soy sauce, rice vinegar, ginger, garlic, red pepper flakes, salt, and black pepper.
4. Place the salmon fillets on the prepared baking sheet and brush them with the Budu 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.
7. Garnish the salmon with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 630mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 7g
Protein: 28g
Substitutions for ingredients:
- Budu sauce can be substituted with soy sauce or fish sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add some sliced bell peppers or onions to the baking sheet for a colorful and flavorful side dish.
- Use the Budu glaze on other types of fish, such as cod or tilapia.
- Grill the salmon instead of baking it for a smoky flavor.
Tips and tricks:
- Make sure to brush the salmon with the glaze evenly to ensure that it is fully coated.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
- Serve the salmon with a side of steamed rice or roasted vegetables.
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 baking dish and cover it with foil. Bake it in a preheated oven at 350°F for 10-15 minutes, or until it is heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa, garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped cilantro, or sliced lime wedges.
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Steamed rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the salmon is not fully cooked after 15 minutes, continue baking it for a few more minutes until it is cooked through.
- 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 that it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Budu sauce is a traditional Malaysian condiment made from fermented anchovies and salt. It is commonly used in Malaysian and Indonesian cuisine.
Flavor profiles:
This Budu-glazed salmon has a sweet and savory flavor with a hint of spiciness from the red pepper flakes.
Serving suggestions:
Serve this Budu-glazed salmon as a main dish for a weeknight dinner or a special occasion.
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