Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup poi (taro root paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tbsp vegetable oil
- 2 green onions, thinly sliced (for garnish)
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
3. In a small saucepan, combine the poi, soy sauce, honey, rice vinegar, ginger, and garlic. Whisk until well combined.
4. Season the salmon fillets with salt and pepper, then place them on the prepared baking sheet.
5. Brush the poi glaze over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon for 12-15 minutes, or until cooked through and flaky.
7. Once cooked, remove the salmon from the oven and let it rest for a few minutes.
8. Garnish with sliced green onions and serve.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Protein: 34g
Carbohydrates: 19g
Fiber: 1g
Sugar: 16g
Sodium: 720mg
Substitutions for ingredients:
- If you can't find poi, you can use sweet potato puree instead.
- You can substitute the soy sauce with tamari or coconut aminos for a gluten-free option.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can use apple cider vinegar instead of rice vinegar.
Variations:
- You can add a pinch of red pepper flakes to the glaze for a spicy kick.
- You can substitute the salmon with any other fish, such as cod, halibut, or trout.
- You can add some chopped cilantro or parsley to the glaze for extra flavor.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to ensure it cooks evenly.
- If the salmon is browning too quickly, cover it with aluminum foil to prevent burning.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa, and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
- Steamed rice or quinoa
- Roasted vegetables, such as broccoli, carrots, or asparagus
- Stir-fried bok choy or snow peas
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the salmon is not cooked through after 15 minutes, you can put it back in the oven for a few more minutes until it's cooked to your liking.
- If the glaze is too thick, you can thin it out with a little bit of water or rice vinegar.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftover salmon in the refrigerator and consume within 3 days.
Food history:
Poi is a traditional Hawaiian dish made from taro root. It's been a staple food in Hawaii for centuries and is often served as a side dish or used as a thickener in sauces and soups.
Flavor profiles:
The poi glaze is sweet, savory, and slightly tangy, with notes of ginger and garlic. The salmon is rich and buttery, with a mild flavor that pairs well with the glaze.
Serving suggestions:
Serve the salmon with a side of steamed rice or quinoa, and pair it with roasted vegetables or stir-fried bok choy for a complete meal.
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