Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup pindjur sauce
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the pindjur sauce, olive oil, honey, smoked paprika, salt, and black pepper.
4. Place the salmon fillets on the prepared baking sheet.
5. Brush the pindjur glaze over the salmon fillets, covering them completely.
6. Top each salmon fillet with a lemon slice.
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:
Oven temperature: 400°F (200°C)
Internal temperature of salmon: 145°F (63°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 3.5g
Cholesterol: 90mg
Sodium: 400mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugars: 7g
Protein: 34g
Substitutions for ingredients:
- Pindjur sauce can be substituted with tomato paste or ketchup.
- Olive oil can be substituted with vegetable oil or canola oil.
- Honey can be substituted with maple syrup or agave nectar.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Use different types of fish, such as trout or cod.
- Add chopped garlic or ginger to the pindjur glaze for extra flavor.
- Top the salmon with chopped fresh herbs, such as parsley or cilantro.
Tips and tricks:
- Make sure to brush the pindjur glaze over the salmon fillets evenly to ensure they cook evenly.
- Let the salmon rest for 5 minutes after cooking to allow the juices to redistribute and the flavors to meld.
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 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs (parsley, cilantro), chopped nuts (almonds, pecans), or sliced avocado.
Pairings:
This salmon pairs well with roasted vegetables, such as asparagus or Brussels sprouts, or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the salmon is not cooked through after the recommended cooking time, continue cooking it in 2-3 minute increments until it reaches the internal temperature of 145°F (63°C).
- If the pindjur glaze is too thick, add a splash of water to thin it out.
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 all surfaces and utensils that come into contact with raw salmon to prevent cross-contamination.
Food history:
Pindjur is a traditional Balkan sauce made from roasted red peppers, eggplant, and tomatoes. It is often used as a condiment or spread, but in this recipe, it is used as a glaze for salmon.
Flavor profiles:
The pindjur glaze adds a sweet and smoky flavor to the salmon, while the lemon slices add a bright and citrusy note.
Serving suggestions:
Serve the salmon with a side of roasted vegetables or a simple green salad for a healthy and flavorful meal.
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