Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp caraway seeds
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small saucepan, combine the honey, Dijon mustard, and caraway seeds. Heat over medium heat, whisking occasionally, until the mixture is smooth and heated through.
3. Season the salmon fillets with salt and pepper, then brush them with the olive oil.
4. Place the salmon fillets on a baking sheet lined with parchment paper.
5. Brush the caraway glaze over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F.
7. 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:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 17g
Protein: 30g
Sodium: 380mg
Substitutions for ingredients:
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of Dijon mustard, you can use whole grain mustard or spicy brown mustard.
- Instead of caraway seeds, you can use fennel seeds or cumin seeds.
Variations:
- Add a squeeze of lemon juice to the glaze for a citrusy twist.
- Top the salmon with chopped fresh herbs, such as parsley or dill, before serving.
- Serve the salmon over a bed of mixed greens for a light and refreshing meal.
Tips and tricks:
- Make sure to brush the salmon fillets with olive oil before adding the glaze to prevent the glaze from sticking to the baking sheet.
- If the glaze is too thick, you can thin it out with a little bit of water.
- To check if the salmon is cooked through, insert a fork into the thickest part of the fillet. If it flakes easily, it's done.
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 in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a platter with lemon wedges and fresh herbs for a beautiful presentation.
Garnishes:
Fresh herbs, lemon wedges, and sliced scallions make great garnishes for this dish.
Pairings:
This salmon pairs well with roasted vegetables, such as asparagus or Brussels sprouts, and a side of quinoa or brown rice.
Suggested side dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Quinoa salad
- Brown rice pilaf
Troubleshooting advice:
- If the glaze is too thick, you can thin it out with a little bit of water.
- If the salmon is not cooked through after the recommended cooking time, you can continue to bake it in 2-3 minute increments until it reaches the desired temperature.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw salmon to prevent cross-contamination.
Food history:
Caraway seeds have been used in cooking for centuries and are commonly found in traditional European dishes, such as rye bread and sauerkraut.
Flavor profiles:
This dish has a sweet and tangy glaze with a hint of earthy caraway flavor. The salmon is tender and flaky with a mild, buttery taste.
Serving suggestions:
Serve this dish as a main course for a dinner party or a special occasion. It's also great for a weeknight meal when you want something quick and easy.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A