Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup of honey
- 1/4 cup of soy sauce
- 1/4 cup of olive oil
- 1/4 cup of Dijon mustard
- 1/4 cup of brown sugar
- 1/4 cup of chopped almonds
- 1/4 cup of chopped pecans
- 1/4 cup of chopped walnuts
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the honey, soy sauce, olive oil, Dijon mustard, and brown sugar.
4. Season the salmon fillets with salt and pepper.
5. Dip each salmon fillet into the honey mixture, making sure it is fully coated.
6. In a food processor, pulse the chopped almonds, pecans, and walnuts until they are finely chopped.
7. Spread the nut mixture onto a plate.
8. Press the coated salmon fillets into the nut mixture, making sure the nuts stick to the salmon.
9. Place the salmon fillets onto the prepared baking sheet.
10. Bake the salmon for 15-20 minutes or until the internal temperature reaches 145°F.
11. Remove the salmon from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 40g
Carbohydrates: 20g
Fiber: 2g
Sugar: 17g
Sodium: 700mg
Substitutions for ingredients:
- Maple syrup can be used instead of honey.
- Tamari sauce can be used instead of soy sauce.
- Canola oil can be used instead of olive oil.
- Whole grain mustard can be used instead of Dijon mustard.
- Any combination of nuts can be used for the crust.
Variations:
- Add a teaspoon of minced garlic to the honey mixture for extra flavor.
- Use different types of fish such as cod or halibut.
- Add a tablespoon of chopped fresh herbs such as thyme or rosemary to the nut mixture.
Tips and tricks:
- Make sure the salmon fillets are fully coated in the honey mixture to ensure the nuts stick to the salmon.
- Use a food processor to chop the nuts finely for a better crust.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the salmon on a bed of mixed greens or roasted vegetables.
Garnishes:
Garnish the salmon with a sprinkle of chopped fresh herbs such as parsley or chives.
Pairings:
Pair the salmon with a side of roasted vegetables or a quinoa salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the nuts are not sticking to the salmon, try pressing them into the salmon more firmly.
- If the salmon is overcooking, reduce the cooking time or lower the oven temperature.
Food safety advice:
Make sure the internal temperature of the salmon reaches 145°F to ensure it is fully cooked.
Food history:
Comfit is a traditional French method of preserving fruit in sugar syrup. This recipe uses the term "comfit" to describe the sweet and savory crust on the salmon.
Flavor profiles:
This recipe combines sweet and savory flavors with a crunchy nut crust and a honey-soy glaze.
Serving suggestions:
Serve the salmon with a glass of white wine or sparkling water with lemon.
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