Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup of Mexican beer
- 1/4 cup of honey
- 2 tablespoons of soy sauce
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease it with olive oil.
3. In a small saucepan, combine the Mexican beer, honey, soy sauce, garlic powder, smoked paprika, salt, and pepper. Whisk until well combined.
4. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 5-7 minutes, or until it thickens and reduces by half.
5. Place the salmon fillets on the prepared baking sheet, skin-side down.
6. Brush the salmon fillets with the cerveza glaze, making sure to coat them evenly.
7. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
8. Remove the salmon from the oven and brush it with more cerveza glaze.
9. Serve the salmon hot, garnished with fresh cilantro and lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 14g
- Protein: 30g
Substitutions for ingredients:
- Instead of Mexican beer, you can use any type of beer or even white wine.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of smoked paprika, you can use regular paprika or chili powder.
Variations:
- You can add some chopped jalapeño or serrano peppers to the cerveza glaze for a spicy kick.
- You can substitute the salmon fillets with any other type of fish, such as trout, tilapia, or cod.
Tips and tricks:
- Make sure to brush the salmon fillets with the cerveza glaze several times during the cooking process to ensure that they are well coated and flavorful.
- If you don't have a small saucepan, you can use a microwave-safe bowl to heat up the cerveza glaze in the microwave.
Storage instructions:
- Store any 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 it 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, with some steamed vegetables on the side.
- Garnish the salmon with some sliced avocado or mango for a tropical twist.
Garnishes:
- Fresh cilantro
- Lime wedges
- Sliced avocado or mango
Pairings:
- Mexican rice
- Grilled vegetables
- Corn on the cob
Suggested side dishes:
- Cilantro lime rice
- Grilled zucchini and squash
- Roasted sweet potatoes
Troubleshooting advice:
- If the cerveza glaze is too thin, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) to thicken it up.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Store any leftover salmon in the refrigerator within 2 hours of cooking.
Food history:
- Cerveza-glazed salmon is a fusion dish that combines Mexican beer with Asian-inspired flavors to create a unique and delicious dish.
Flavor profiles:
- The cerveza glaze is sweet, tangy, and slightly smoky, while the salmon is rich, buttery, and flaky.
Serving suggestions:
- Serve the salmon with a cold Mexican beer or a crisp white wine for a refreshing and satisfying meal.
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