Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. In a small saucepan, combine balsamic vinegar, honey, shallots, garlic, olive oil, salt, and pepper. Whisk to combine.
3. Bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the glaze thickens.
4. Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
5. Brush the glaze over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
7. Remove the salmon from the oven and let it rest for a few minutes before serving.
8. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 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: 390
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 95mg
- Sodium: 160mg
- Total carbohydrates: 19g
- Dietary fiber: 0g
- Sugars: 17g
- Protein: 35g
Substitutions for ingredients:
- You can use maple syrup instead of honey.
- Red onion can be used instead of shallots.
- Lemon juice can be used instead of balsamic vinegar.
Variations:
- You can add some chopped fresh herbs to the glaze, such as thyme or rosemary.
- You can use other types of fish, such as trout or halibut, instead of salmon.
Tips and tricks:
- Make sure to pat the salmon fillets dry before brushing them with the glaze, as this will help the glaze stick better.
- If the glaze is too thick, you can add a splash of water to thin it out.
- To get a nice caramelized crust on the salmon, you can broil it for a minute or two after baking.
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 on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of rice or quinoa, and drizzle some extra glaze on top.
- Garnish with lemon wedges and fresh herbs.
Garnishes:
- Fresh parsley
- Lemon wedges
- Fresh herbs
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Steamed green beans
- Garlic mashed potatoes
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the glaze is too thin, you can let it simmer for a few more minutes to thicken it up.
- If the salmon is overcooked, it will be dry and tough. Make sure to check the internal temperature with a meat thermometer to avoid overcooking.
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 utensils and surfaces that come into contact with raw salmon to avoid cross-contamination.
Food history:
- Balsamic vinegar is a traditional Italian vinegar that has been produced for centuries in the Modena and Reggio Emilia regions of Italy.
Flavor profiles:
- The glaze for this salmon is sweet and tangy, with a hint of garlic and shallots. The salmon itself is rich and buttery, with a delicate flavor that pairs well with the glaze.
Serving suggestions:
- This salmon makes a great main course for a dinner party or special occasion.
- It can also be served as a healthy and flavorful weeknight dinner.
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