Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup perilla oil
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp red pepper flakes
- 1/4 cup scallions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Cooking thermometer
Step-by-step instructions:
1. In a large skillet, combine perilla oil, soy sauce, rice vinegar, honey, garlic, ginger, red pepper flakes, and scallions. Stir well to combine.
2. Place the skillet over medium heat and bring the mixture to a simmer.
3. Season the salmon fillets with salt and pepper and place them in the skillet, making sure they are fully submerged in the poaching liquid.
4. Cover the skillet with a lid and let the salmon poach for 10-12 minutes, or until the internal temperature reaches 145°F.
5. Once cooked, remove the salmon from the skillet and place it on a serving platter.
6. Strain the poaching liquid through a fine-mesh sieve and pour it over the salmon.
7. Garnish with additional scallions and red pepper flakes, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Internal temperature of salmon should reach 145°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Protein: 34g
Carbohydrates: 10g
Fiber: 0g
Sugar: 9g
Sodium: 1100mg
Substitutions for ingredients:
- Perilla oil can be substituted with vegetable oil or olive oil.
- 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.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add sliced mushrooms to the poaching liquid for extra flavor.
- Use different types of fish, such as cod or halibut, instead of salmon.
- Add sliced lemons or oranges to the poaching liquid for a citrusy twist.
Tips and tricks:
- Make sure the salmon is fully submerged in the poaching liquid to ensure even cooking.
- Use a cooking thermometer to check the internal temperature of the salmon.
- Serve the salmon with a side of steamed vegetables or rice.
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 skillet over medium heat and add a splash of water or broth. Cover the skillet with a lid and let the salmon heat through for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa, and garnish with fresh herbs and sliced vegetables.
Garnishes:
- Chopped scallions
- Red pepper flakes
- Fresh herbs, such as cilantro or parsley
Pairings:
- Steamed vegetables, such as broccoli or asparagus
- Rice or quinoa
- Salad
Suggested side dishes:
- Steamed vegetables
- Rice or quinoa
- Salad
Troubleshooting advice:
- If the poaching liquid is too salty, dilute it with water or broth.
- If the salmon is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the salmon is fully cooked before serving.
- Store leftover salmon in the refrigerator and consume within 3 days.
Food history:
Perilla oil is a popular ingredient in Korean cuisine, and is made from the seeds of the perilla plant. It has a nutty flavor and is often used for cooking and dipping sauces.
Flavor profiles:
The perilla oil poaching liquid is savory and slightly sweet, with a hint of spice from the red pepper flakes. The salmon is tender and flavorful, with a subtle nuttiness from the perilla oil.
Serving suggestions:
Serve the perilla oil poached salmon as a main dish for dinner, or as a protein-rich addition to a lunchtime salad.
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