Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup jocoque (Mexican cultured cream)
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil.
3. In a mixing bowl, whisk together the jocoque, honey, soy sauce, lime juice, cumin, smoked paprika, salt, and pepper until well combined.
4. Place the salmon fillets on the prepared baking sheet.
5. Spoon the jocoque mixture over the salmon fillets, spreading it evenly to coat them.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky.
7. Remove the salmon from the oven and let it rest for a few minutes.
8. Garnish the salmon with chopped fresh cilantro before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 18g
Carbohydrates: 12g
Protein: 36g
Sodium: 570mg
Sugar: 10g
Substitutions for ingredients:
- Greek yogurt can be used instead of jocoque.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
- Lemon juice can be used instead of lime juice.
- Chili powder can be used instead of smoked paprika.
Variations:
- Add some minced garlic or ginger to the jocoque mixture for extra flavor.
- Use different types of fish, such as trout or halibut, instead of salmon.
- Grill the salmon instead of baking it for a smoky flavor.
- Serve the salmon over a bed of rice or quinoa for a complete meal.
Tips and Tricks:
- Make sure to coat the salmon fillets evenly with the jocoque mixture to ensure maximum flavor.
- Let the salmon rest for a few minutes after baking to allow the juices to redistribute.
- Use fresh salmon fillets for the best results.
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 10-12 minutes, or until heated through.
Presentation Ideas:
Serve the salmon on a platter with some fresh herbs and lime wedges for a beautiful presentation.
Garnishes:
Chopped fresh cilantro is a great garnish for this dish, but you can also use chopped scallions, sliced jalapeños, or lime wedges.
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.
- A simple green salad with a citrus vinaigrette.
- Garlic mashed potatoes or sweet potato fries.
Troubleshooting Advice:
- If the salmon is not cooked through after 15 minutes, continue baking it in 2-3 minute increments until it reaches an internal temperature of 145°F (63°C).
- If the jocoque mixture is too thick, add a splash of water or lime juice to thin it out.
Food Safety Advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure that it is safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food History:
Jocoque is a traditional Mexican dairy product that is similar to sour cream or yogurt. It is made by fermenting milk with lactic acid bacteria, giving it a tangy flavor and creamy texture.
Flavor Profiles:
This dish has a sweet and tangy glaze that is balanced by the rich, buttery flavor of the salmon. The cumin and smoked paprika add a warm, smoky note to the dish, while the lime juice adds a bright, citrusy flavor.
Serving Suggestions:
Serve this dish as a main course for a dinner party or a special occasion. It is also great for a weeknight dinner when you want something easy and flavorful.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A