Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup Lardizabala jelly
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tbsp vegetable oil
- 2 green onions, sliced (optional)
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
2. In a small saucepan, combine Lardizabala jelly, soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Cook over medium heat, whisking constantly, until the mixture is smooth and heated through, about 5 minutes.
3. Season the salmon fillets with salt and pepper, then place them on the prepared baking sheet.
4. Brush the Lardizabala glaze generously over the salmon fillets, making sure to coat them evenly.
5. Bake the salmon for 12-15 minutes, or until the flesh is opaque and flakes easily with a fork.
6. Remove the salmon from the oven and let it rest for 5 minutes before serving.
7. Garnish with sliced green onions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 340
Fat: 16g
Saturated Fat: 3g
Cholesterol: 90mg
Sodium: 420mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 16g
Protein: 30g
Substitutions for ingredients:
- Lardizabala jelly can be substituted with any other fruit jelly, such as apricot or raspberry.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Vegetable oil can be substituted with olive oil or avocado oil.
Variations:
- Add a pinch of red pepper flakes to the glaze for a spicy kick.
- Use the glaze on grilled salmon instead of baked salmon.
- Substitute salmon with another type of fish, such as trout or halibut.
Tips and Tricks:
- Make sure to brush the glaze on the salmon fillets generously to ensure maximum flavor.
- If the glaze is too thick, add a splash of water to thin it out.
- To prevent the salmon from sticking to the foil, lightly grease the foil with vegetable oil.
- Let the salmon rest for 5 minutes before serving 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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or broccoli.
- Pair with a crisp green salad dressed with a vinaigrette.
Suggested Side Dishes:
- Roasted asparagus
- Steamed broccoli
- Green salad with vinaigrette
Troubleshooting Advice:
- If the glaze is too thin, cook it for a few more minutes until it thickens.
- If the salmon is overcooked, reduce the cooking time by a few minutes.
Food Safety Advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator for up to 3 days.
Food History:
Lardizabala is a type of fruit that is native to Chile. It is known for its sweet and tangy flavor, and is often used in jams and jellies.
Flavor Profiles:
The Lardizabala glaze adds a sweet and tangy flavor to the salmon, while the soy sauce and ginger add a savory note.
Serving Suggestions:
Serve the salmon with a side of rice or quinoa, and a green salad dressed with a vinaigrette.
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