Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup pignoli (pine nuts)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a food processor, pulse the pignoli until finely ground.
4. In a small bowl, mix together the ground pignoli, smoked paprika, garlic powder, onion powder, salt, and black pepper.
5. Brush the salmon fillets with olive oil and sprinkle the pignoli-spice mixture over the top of each fillet, pressing it down gently to adhere.
6. Place the salmon fillets on the prepared baking sheet.
7. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove the salmon from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 2g
Protein: 30g
Sodium: 630mg
Substitutions for ingredients:
- Almonds or walnuts can be substituted for the pignoli.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add a squeeze of lemon juice over the salmon before baking.
- Top the salmon with a dollop of pesto after baking.
- Serve the salmon over a bed of mixed greens or roasted vegetables.
Tips and tricks:
- Make sure to press the pignoli-spice mixture onto the salmon fillets to ensure it sticks.
- Use a meat thermometer to check the internal temperature of the salmon.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
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 preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a platter with lemon wedges and fresh herbs.
Garnishes:
Garnish the salmon with chopped fresh parsley or basil.
Pairings:
Pair the salmon with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the pignoli-spice mixture is not sticking to the salmon, try brushing the salmon with a little more olive oil.
- If the salmon is overcooked, reduce the cooking time by a few minutes.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw salmon to prevent cross-contamination.
Food history:
Pignoli, or pine nuts, are a common ingredient in Mediterranean cuisine. They are often used in pesto and other sauces, as well as in baked goods.
Flavor profiles:
The pignoli-spice mixture adds a nutty, smoky flavor to the salmon, while the garlic and onion powders add depth and complexity.
Serving suggestions:
Serve the salmon with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
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