Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup Maesil-Cheong (Korean plum syrup)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together Maesil-Cheong, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
3. Place salmon fillets on the prepared baking sheet, skin side down.
4. Brush the Maesil-Cheong glaze over the salmon fillets, making sure to coat them evenly.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. In a small bowl, whisk together cornstarch and water until smooth.
7. Remove the salmon from the oven and brush with the cornstarch mixture. Return to the oven and bake for an additional 2-3 minutes, or until the glaze is thick and bubbly.
8. Garnish with sesame seeds and sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 3g
Cholesterol: 85mg
Sodium: 900mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 12g
Protein: 29g
Substitutions for ingredients:
- Maesil-Cheong can be substituted with plum jam or honey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with olive oil or vegetable oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Use this glaze on other types of fish, such as cod or halibut.
- Add sliced vegetables, such as bell peppers or onions, to the baking sheet for a one-pan meal.
- Serve the salmon over a bed of rice or noodles.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to ensure 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 parchment paper, lightly spray it with cooking spray before placing the salmon 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, place the salmon in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or noodles, garnished with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
This salmon pairs well with steamed vegetables, such as broccoli or bok choy.
Suggested side dishes:
Steamed rice or noodles, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the glaze is too thin, whisk in a bit more cornstarch to thicken it.
- If the salmon is not cooked through after the initial baking time, return it to the oven for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Maesil-Cheong is a traditional Korean plum syrup made from green plums. It is commonly used in Korean cuisine as a sweetener and flavoring agent.
Flavor profiles:
This dish has a sweet and savory flavor, with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve the salmon with steamed rice or noodles and a side of roasted vegetables for a complete meal.
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Region: Korean