Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup of pepeçura (Peruvian chili pepper) paste
- 1/2 cup of panko breadcrumbs
- 1/4 cup of grated parmesan cheese
- 2 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, mix the pepeçura paste, panko breadcrumbs, and grated parmesan cheese.
4. Season the salmon fillets with salt and pepper.
5. Brush each fillet with olive oil.
6. Press the pepeçura mixture onto each fillet, making sure it covers the entire surface.
7. Place the fillets on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
9. Remove from the oven and let it rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 20g
- Carbohydrates: 7g
- Protein: 35g
Substitutions for ingredients:
- If you can't find pepeçura paste, you can use any other chili paste.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or almond flour.
- You can substitute parmesan cheese with any other hard cheese.
Variations:
- You can use this same recipe with any other type of fish, such as cod or tilapia.
- For a spicier crust, you can add more pepeçura paste.
- You can also add some chopped herbs, such as parsley or cilantro, to the pepeçura mixture.
Tips and tricks:
- Make sure to pat the salmon fillets dry before seasoning them with salt and pepper.
- Brushing the fillets with olive oil will help the crust stick to the salmon.
- If the crust is not browning enough, you can broil the salmon for a few minutes at the end of the cooking time.
Storage instructions:
- You can store any leftover salmon 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 about 10 minutes, or until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of greens, such as arugula or spinach.
- Drizzle some lemon juice over the salmon before serving.
Garnishes:
- You can garnish the salmon with some chopped scallions or chives.
Pairings:
- This salmon goes well with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs well with this dish.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is falling off the salmon, make sure to press it firmly onto the fillets before baking.
- If the salmon is not cooked through, you can bake it for a few more 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:
- Pepeçura is a type of chili pepper that is commonly used in Peruvian cuisine.
Flavor profiles:
- This dish has a spicy and slightly sweet flavor from the pepeçura paste, with a crunchy crust from the panko breadcrumbs and parmesan cheese.
Serving suggestions:
- Serve the salmon hot, straight out of the oven.
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