Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Cooking brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it.
2. In a small bowl, whisk together hoisin sauce, honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet, skin side down. Brush the hoisin mixture over the salmon fillets, making sure to coat them evenly.
4. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes.
5. Garnish with sesame seeds and green onions before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F (200°C)
Internal temperature of salmon: 145°F (63°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 16g
Protein: 34g
Carbohydrates: 12g
Sugar: 9g
Sodium: 830mg
Fiber: 0g
Substitutions for ingredients:
- Instead of hoisin sauce, you can use barbecue sauce or sweet chili sauce.
- Instead of honey, you can use maple syrup or brown sugar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use olive oil or vegetable oil.
- Instead of salmon, you can use any other fish such as tilapia, cod, or trout.
Variations:
- Add some red pepper flakes or sriracha sauce for a spicy kick.
- Use the hoisin glaze on chicken or tofu instead of salmon.
- Add some vegetables such as broccoli or bok choy to the baking sheet to make it a one-pan meal.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before brushing on the hoisin glaze.
- To prevent the salmon from sticking to the foil, lightly grease it with cooking spray or oil.
- If you don't have a cooking brush, you can use a spoon to spread the hoisin glaze over the salmon fillets.
- Let the salmon rest for 5 minutes after baking to allow the juices to redistribute.
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 preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of rice or quinoa, and garnish with sesame seeds and green onions.
Garnishes:
Sesame seeds and green onions
Pairings:
- Serve with steamed vegetables such as asparagus or green beans.
- Pair with a side salad dressed with a sesame ginger vinaigrette.
- Serve with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables
- Side salad
- Rice or quinoa
Troubleshooting advice:
- 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 (63°C).
- If the hoisin glaze is too thick, you can thin it out with a little bit of water or rice vinegar.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to prevent foodborne illness.
- Store leftover salmon in the refrigerator within 2 hours of cooking.
Food history:
Hoisin sauce is a thick, sweet and savory sauce commonly used in Chinese cuisine. It is made from soybeans, sugar, vinegar, garlic, and various spices. It is often used as a marinade or glaze for meats such as pork, chicken, and salmon.
Flavor profiles:
This dish has a sweet and savory flavor profile, with notes of hoisin, honey, and soy sauce. The sesame oil and ginger add depth and complexity to the dish.
Serving suggestions:
Serve the salmon fillets on a bed of rice or quinoa, and garnish with sesame seeds and green onions. Pair with steamed vegetables or a side salad dressed with a sesame ginger vinaigrette.
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Region: Chinese