Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon shichimi togarashi (Japanese seven spice blend)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- Sliced scallions and sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the olive oil, shichimi togarashi, honey, soy sauce, rice vinegar, grated ginger, and minced garlic.
4. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.
5. Brush the shichimi togarashi mixture over the salmon fillets.
6. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Garnish with sliced scallions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 305
Fat: 16g
Carbohydrates: 8g
Protein: 30g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Shichimi togarashi can be substituted with any other spice blend.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Scallions can be substituted with chives or green onions.
- Sesame seeds can be substituted with chopped peanuts or cashews.
Variations:
- Add sliced bell peppers or zucchini to the baking sheet for a colorful and nutritious side dish.
- Use the shichimi togarashi mixture as a marinade for the salmon fillets before baking.
- Serve the salmon fillets over a bed of rice or quinoa for a complete meal.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before seasoning them to ensure a crispy crust.
- If the salmon fillets are uneven in thickness, fold the thinner end under to ensure even cooking.
- For a spicier dish, add more shichimi togarashi to the mixture.
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 with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of greens or with a side of roasted vegetables for a colorful and nutritious plate.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Pair with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, steamed rice, or quinoa.
Troubleshooting advice:
- If the salmon fillets are overcooked, they will be dry and tough. Check the salmon after 10 minutes of baking to ensure it doesn't overcook.
- If the salmon fillets are undercooked, return them to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F 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:
Shichimi togarashi is a traditional Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried orange peel, ginger, and nori.
Flavor profiles:
The shichimi togarashi spice blend adds a spicy and slightly sweet flavor to the salmon fillets, while the honey and soy sauce provide a touch of sweetness and umami.
Serving suggestions:
Serve the salmon fillets with a side of steamed rice or quinoa and a colorful salad for a complete and nutritious meal.
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Region: Japanese