Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup kumis (fermented mare's milk)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds and chopped scallions for garnish
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 with vegetable oil.
3. In a small saucepan, combine the kumis, soy sauce, honey, garlic, and ginger. Whisk until well combined.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 5-7 minutes, or until it thickens and becomes syrupy.
5. Season the salmon fillets with salt and pepper on both sides.
6. Place the salmon fillets on the prepared baking sheet, skin side down.
7. Brush the kumis glaze over the salmon fillets, making sure to coat them evenly.
8. Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
9. Remove the salmon from the oven and let it rest for a few minutes.
10. Sprinkle sesame seeds and chopped scallions over the salmon fillets.
11. Serve the kumis-glazed salmon hot with your favorite side dishes.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 3g
Cholesterol: 90mg
Sodium: 890mg
Carbohydrates: 21g
Sugar: 19g
Protein: 33g
Substitutions for ingredients:
- If you can't find kumis, you can use kefir or yogurt instead.
- You can use maple syrup or agave nectar instead of honey.
- You can use olive oil or coconut oil instead of vegetable oil.
Variations:
- You can use other types of fish, such as trout or halibut, instead of salmon.
- You can add some chopped chili peppers or red pepper flakes to the glaze for a spicy kick.
- You can use different herbs and spices to season the salmon, such as dill, thyme, or paprika.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to prevent burning.
- If the glaze is too thick, you can add a splash of water to thin it out.
- You can marinate the salmon in the glaze for a few hours before baking it for extra flavor.
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 for 10-15 minutes, or until it is heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa, and garnish it with fresh herbs and lemon wedges.
Garnishes:
Sesame seeds and chopped scallions
Pairings:
- Steamed vegetables, such as broccoli or asparagus
- Roasted potatoes or sweet potatoes
- Salad with a tangy dressing, such as a vinaigrette
Suggested side dishes:
- Steamed rice or quinoa
- Roasted vegetables
- Salad with a tangy dressing
Troubleshooting advice:
- If the glaze is too thin, you can simmer it for a few more minutes to thicken it up.
- If the salmon is overcooked, it will be dry and tough. Make sure to check it frequently while it's baking to prevent overcooking.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw salmon to prevent cross-contamination.
Food history:
Kumis is a traditional fermented drink made from mare's milk that is popular in Central Asia. It has a slightly sour taste and is often used in cooking.
Flavor profiles:
The kumis glaze adds a sweet and tangy flavor to the salmon, while the sesame seeds and scallions add a nutty and fresh flavor.
Serving suggestions:
Serve the kumis-glazed salmon hot with your favorite side dishes and a glass of cold kumis or your favorite beverage.
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