Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup guava jelly
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
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 it.
3. In a small saucepan, combine the guava jelly, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Heat over medium heat, whisking constantly, until the jelly has melted and the mixture is smooth.
4. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.
5. Brush the guava jelly mixture 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. Serve the salmon hot, garnished with chopped fresh cilantro or sliced green onions.
- 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: 360
- Total fat: 13g
- Saturated fat: 2g
- Cholesterol: 85mg
- Sodium: 500mg
- Total carbohydrates: 25g
- Dietary fiber: 0g
- Sugars: 22g
- Protein: 34g
Substitutions for ingredients:
- If you can't find guava jelly, you can use apricot or peach preserves instead.
- You can substitute apple cider vinegar for the rice vinegar.
Variations:
- You can use this glaze on other types of fish, such as tilapia or cod.
- Add some chopped pineapple or mango to the glaze for a tropical twist.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to prevent burning.
- If you want a thicker glaze, you can simmer the mixture for a few minutes to reduce it.
Storage instructions:
- Store any leftover salmon 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 it with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of rice or quinoa.
- Garnish with chopped fresh cilantro or sliced green onions.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or broccoli.
- A simple green salad with a citrus vinaigrette would also pair well with this dish.
Suggested side dishes:
- Roasted asparagus
- Roasted broccoli
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the glaze is too thick, you can thin it out with a little bit of water or rice vinegar.
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:
- Guava jelly is a popular ingredient in Caribbean and Latin American cuisine.
Flavor profiles:
- Sweet and tangy, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the salmon hot with your choice of side dishes.
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