Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup limequat marmalade
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp minced garlic
- Salt and pepper to taste
- Lime wedges 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 olive oil.
3. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.
4. In a small saucepan, combine the limequat marmalade, soy sauce, honey, olive oil, and minced garlic. Whisk the ingredients together over medium heat until the glaze is smooth and heated through.
5. Brush the glaze over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Remove the salmon from the oven and let it rest for a few minutes before serving.
8. Garnish the salmon with lime wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 11g
Protein: 32g
Sodium: 360mg
Sugar: 9g
Substitutions for ingredients:
- Limequat marmalade can be substituted with orange marmalade or apricot preserves.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Olive oil can be substituted with avocado oil or coconut oil.
- Minced garlic can be substituted with garlic powder.
Variations:
- Add a pinch of red pepper flakes to the glaze for a spicy kick.
- Substitute the salmon with another type of fish, such as trout or cod.
- Add some chopped fresh herbs, such as cilantro or parsley, to the glaze for extra flavor.
Tips and tricks:
- Make sure to brush the glaze over the salmon evenly to ensure that it cooks evenly.
- 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 olive oil before placing the fish on it.
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 baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with lime wedges and chopped fresh herbs.
Garnishes:
Lime wedges and chopped fresh herbs, such as cilantro or parsley.
Pairings:
This salmon pairs well with roasted vegetables, such as asparagus or Brussels sprouts, and a side salad.
Suggested side dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Mixed green salad with a citrus vinaigrette
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the salmon is overcooked, it will be dry and tough. Check the fish after 10 minutes of baking to ensure that it doesn't overcook.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftover salmon in the refrigerator for up to 3 days.
Food history:
Limequats are a hybrid fruit that are a cross between limes and kumquats. They are small, round, and have a tart flavor. Limequat marmalade is a popular condiment that is made from these fruits.
Flavor profiles:
The limequat glaze adds a sweet and tangy flavor to the salmon, while the soy sauce and garlic add savory notes.
Serving suggestions:
Serve the salmon hot with a side of roasted vegetables and a mixed green salad.
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