Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup cane syrup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1 tbsp cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. In a small saucepan, combine the cane syrup, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Bring to a boil over medium heat, stirring occasionally.
3. In a small bowl, whisk together the cornstarch and water until smooth. Add to the saucepan and whisk until the sauce thickens, about 1-2 minutes. Remove from heat.
4. Place the salmon fillets on the prepared baking sheet. Season with salt and pepper.
5. Brush the cane sauce over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Remove the salmon from the oven and let it rest for a few minutes.
8. Garnish the salmon with chopped green onions and serve with additional cane sauce on the side.
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 per serving: 350
Fat: 12g
Carbohydrates: 28g
Protein: 32g
Sodium: 800mg
Sugar: 22g
Substitutions for ingredients:
- Cane syrup can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add sliced jalapeños or Thai chilies for extra heat.
- Use salmon steaks instead of fillets.
- Grill the salmon instead of baking it.
Tips and tricks:
- Make sure to brush the cane sauce over the salmon evenly to prevent burning.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
- Serve the salmon with steamed rice and vegetables for a complete meal.
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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
This salmon pairs well with steamed rice and vegetables.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or stir-fried bok choy.
Troubleshooting advice:
- If the cane sauce is too thick, add a little more water to thin it out.
- If the salmon is not cooked through, bake it 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.
- Store leftover salmon in the refrigerator and consume within 3 days.
Food history:
Cane syrup is a traditional sweetener made from sugarcane juice. It is commonly used in Southern cooking and is similar to molasses.
Flavor profiles:
This salmon has a sweet and savory flavor with a hint of heat from the red pepper flakes.
Serving suggestions:
Serve the salmon with steamed rice and vegetables for a complete meal.
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