Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Salt and black pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, whisk together lime juice, soy sauce, honey, ginger, garlic, red pepper flakes, olive oil, salt, and black pepper.
2. Place salmon fillets in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove salmon fillets from the marinade and discard the remaining marinade.
5. Grill salmon fillets for 4-5 minutes per side, or until cooked through.
6. Remove from the grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 36g
Carbohydrates: 10g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Lemon juice can be used instead of lime juice.
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Ground ginger can be used instead of fresh ginger.
Variations:
- Add chopped cilantro or parsley to the marinade for extra flavor.
- Substitute salmon with other types of fish, such as tilapia or cod.
- Add sliced onions or bell peppers to the grill for a colorful and flavorful side dish.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the salmon is cooked to an internal temperature of 145°F.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of mixed greens or with roasted vegetables for a colorful and healthy meal.
Garnishes:
Garnish with sliced lime wedges and chopped fresh herbs, such as cilantro or parsley.
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with grilled vegetables, rice pilaf, or roasted potatoes.
Troubleshooting advice:
If the salmon is sticking to the grill or grill pan, make sure it is well-oiled before cooking. If the salmon is overcooking or undercooking, adjust the cooking time accordingly.
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:
Grilled salmon is a popular dish in many cultures, including American, Asian, and European cuisine.
Flavor profiles:
This dish has a sweet and tangy flavor from the honey and lime juice, with a spicy kick from the red pepper flakes.
Serving suggestions:
Serve with a side of steamed rice or quinoa for a complete meal.
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