Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup duck sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 2 tablespoons chopped scallions for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small bowl
- 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 cooking spray.
3. In a small bowl, whisk together the duck sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic.
4. Season the salmon fillets with salt and pepper, and place them on the prepared baking sheet.
5. Brush the duck sauce mixture generously over the salmon fillets.
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. Garnish the salmon with chopped scallions and serve immediately.
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: 300
Fat: 12g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 600mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 14g
Protein: 30g
Substitutions for ingredients:
- If you don't have duck sauce, you can use hoisin sauce instead.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead.
- If you don't have scallions, you can use chopped cilantro or parsley instead.
Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add some chopped red pepper or sliced mushrooms to the duck sauce mixture for extra flavor.
- You can serve the salmon over a bed of rice or quinoa for a more filling meal.
Tips and tricks:
- Make sure to brush the duck sauce mixture generously over the salmon fillets to ensure they are well coated.
- If you prefer your salmon to be less sweet, you can reduce the amount of honey in the duck sauce mixture.
- You can marinate the salmon in the duck sauce mixture for up to 30 minutes before baking for extra flavor.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the salmon, place it in a baking dish and cover it 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 rice or quinoa, and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, chopped cilantro, or chopped parsley.
Pairings:
This salmon pairs well with steamed vegetables, such as broccoli or asparagus, and a side salad.
Suggested side dishes:
Steamed vegetables, such as broccoli or asparagus, and a side salad.
Troubleshooting advice:
- If the salmon is not cooked through after 12-15 minutes, you can bake it for an additional 2-3 minutes.
- If the duck sauce mixture is too thick, you can thin it out with a little bit of water.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Duck sauce is a sweet and tangy condiment that originated in Chinese cuisine. It is made from a combination of plum sauce, apricot jam, soy sauce, vinegar, and spices.
Flavor profiles:
This salmon has a sweet and tangy flavor from the duck sauce glaze, with hints of ginger and garlic.
Serving suggestions:
Serve the salmon with steamed vegetables and a side salad for a healthy and delicious meal.
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