Seafood > Salmon > Glazed Salmon

Liquamen-Glazed Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup of liquamen (fish sauce)
- 1/4 cup of honey
- 1/4 cup of rice vinegar
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 2 green onions, thinly sliced (for garnish)

Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. In a mixing bowl, whisk together the liquamen, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes.

3. Season the salmon fillets with salt and pepper on both sides.

4. Heat the vegetable oil in a large skillet over medium-high heat.

5. Add the salmon fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown.

6. Transfer the salmon fillets to a baking sheet, skin side down.

7. Brush the liquamen glaze over the salmon fillets, making sure to coat them evenly.

8. Bake the salmon fillets in the preheated oven for 8-10 minutes, or until the internal temperature reaches 145°F.

9. Remove the salmon fillets from the oven and let them rest for 5 minutes.

10. Garnish the salmon fillets with thinly sliced green onions.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 2.5g
Cholesterol: 80mg
Sodium: 890mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 16g
Protein: 33g

Substitutions for ingredients:
- If you don't have liquamen, you can use soy sauce instead.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.

Variations:
- You can use other types of fish, such as cod, halibut, or trout, instead of salmon.
- You can add other ingredients to the glaze, such as orange juice, lime juice, or sesame oil, to give it a different flavor.

Tips and tricks:
- Make sure to pat the salmon fillets dry with paper towels before seasoning them with salt and pepper.
- Don't overcook the salmon fillets, as they will become dry and tough.
- You can broil the salmon fillets for the last minute of cooking to get a nice caramelized crust on top.

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 fillets on a bed of steamed rice or quinoa, and garnish with sliced green onions and sesame seeds.

Garnishes:
Thinly sliced green onions and sesame seeds.

Pairings:
This salmon pairs well with steamed vegetables, such as broccoli, asparagus, or green beans.

Suggested side dishes:
Steamed rice or quinoa, roasted sweet potatoes, or a green salad.

Troubleshooting advice:
- If the salmon skin sticks to the skillet, use a spatula to gently release it.
- If the glaze is too thick, you can add a splash of water to thin it out.
- 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's cooked to perfection.

Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.

Food history:
Liquamen was a popular condiment in ancient Rome, made from fermented fish sauce. It was used to flavor a variety of dishes, including fish, meat, and vegetables.

Flavor profiles:
This dish has a sweet and savory flavor, with a hint of spice from the red pepper flakes.

Serving suggestions:
Serve the salmon fillets hot, garnished with green onions and sesame seeds.

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Taste: Savory, Salty, Umami, Tangy, Sweet