Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 2 dried guajillo chilies, stemmed and seeded
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Blender or food processor
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the dried guajillo chilies in a bowl and cover with hot water. Let them soak for 10 minutes until they are soft.
3. Drain the water from the chilies and transfer them to a blender or food processor. Add honey, soy sauce, rice vinegar, olive oil, ground cumin, garlic powder, salt, and pepper. Blend until smooth.
4. Line a baking sheet with aluminum foil and place the salmon fillets on it. Brush the guajillo chili glaze over the salmon fillets, making sure they are evenly coated.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F.
6. Remove the salmon from the oven and let it rest for 5 minutes.
7. Garnish with chopped cilantro and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of salmon: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 330
Fat: 16g
Saturated Fat: 3g
Cholesterol: 78mg
Sodium: 438mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 18g
Protein: 27g
Substitutions for ingredients:
- Dried guajillo chilies can be substituted with dried ancho chilies or chipotle chilies.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Olive oil can be substituted with vegetable oil or avocado oil.
Variations:
- Add a pinch of smoked paprika to the glaze for a smoky flavor.
- Use the guajillo chili glaze as a marinade for chicken or pork.
- Top the salmon with sliced avocado and serve with a side of rice and black beans.
Tips and tricks:
- Make sure to remove the skin from the salmon fillets before baking.
- If the glaze is too thick, add a tablespoon of water to thin it out.
- To prevent the salmon from sticking to the foil, lightly spray it with cooking spray before placing the salmon fillets on it.
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 mixed greens or roasted vegetables for a colorful presentation.
Garnishes:
Chopped fresh cilantro or green onions make a great garnish for this dish.
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Rice or quinoa.
- Black beans or refried beans.
Troubleshooting advice:
- If the glaze is too thick, add a tablespoon of water to thin it out.
- If the salmon is overcooked, it will be dry and tough. Make sure to check the internal temperature with a meat thermometer to ensure it is cooked to 145°F.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces and utensils that come into contact with raw salmon to prevent cross-contamination.
Food history:
Guajillo chilies are a popular ingredient in Mexican cuisine and are often used in sauces and marinades.
Flavor profiles:
This dish has a sweet and spicy flavor, with a hint of smokiness from the cumin.
Serving suggestions:
Serve the salmon with a side of rice and black beans for a complete meal.
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