Seafood > Salmon

Chilean Guava-Glazed Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup Chilean guava jelly
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 tablespoon olive oil

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 with olive oil.

3. In a small saucepan, combine the Chilean guava jelly, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Cook over medium heat, whisking constantly, until the jelly is melted and the sauce is smooth.

4. Season the salmon fillets with salt and pepper, then place them on the prepared baking sheet.

5. Brush the Chilean guava glaze over the salmon fillets, making sure to coat them evenly.

6. Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork.

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:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 350
Fat: 16g
Protein: 36g
Carbohydrates: 16g
Fiber: 0g
Sugar: 14g
Sodium: 700mg

Substitutions for ingredients:
- If you can't find Chilean guava jelly, you can substitute with any other fruit jelly or jam.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- You can substitute fresh ginger with 1 teaspoon of ground ginger.

Variations:
- You can use this glaze on other types of fish, such as cod or halibut.
- Add some chopped cilantro or green onions to the glaze for extra flavor.
- For a spicier glaze, add more red pepper flakes.

Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to prevent any burning or overcooking.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute and the flavors to meld.
- Serve 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 with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa, and garnish with fresh cilantro or green onions.

Garnishes:
Fresh cilantro or green onions.

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 glaze is too thick, you can thin it out with a little bit of water or more rice vinegar.
- If the salmon is overcooked, it will be dry and tough. Make sure to check it frequently while it's baking to prevent overcooking.

Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.

Food history:
Chilean guava, also known as murta, is a small fruit native to Chile. It has a sweet and tangy flavor, and is often used in jams and sauces.

Flavor profiles:
The Chilean guava glaze adds a sweet and tangy flavor to the salmon, while the soy sauce and ginger add a savory and slightly spicy note.

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

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

Taste: Tangy, Sweet, Savory, Spicy, Citrusy