Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup smetana (Russian sour cream)
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh dill
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the smetana, honey, Dijon mustard, lemon juice, salt, and black pepper until smooth.
3. Place the salmon fillets on the prepared baking sheet, skin side down.
4. Brush the smetana mixture over the top of each salmon fillet.
5. Bake the salmon for 12-15 minutes, or until cooked through and flaky.
6. Sprinkle the chopped dill over the top of the salmon fillets.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 340
Fat: 19g
Carbohydrates: 10g
Protein: 32g
Sodium: 500mg
Sugar: 9g
Substitutions for ingredients:
- If you can't find smetana, you can use regular sour cream or Greek yogurt instead.
- You can substitute maple syrup or agave nectar for the honey.
- If you don't have fresh dill, you can use dried dill instead.
Variations:
- You can use other types of fish, such as trout or cod, instead of salmon.
- You can add minced garlic or grated ginger to the smetana mixture for extra flavor.
- You can sprinkle chopped nuts, such as almonds or pecans, over the top of the salmon before baking.
Tips and tricks:
- Make sure to brush the smetana mixture evenly over the top of each salmon fillet for the best flavor.
- If the salmon is browning too quickly, cover it loosely with foil.
- You can marinate the salmon in the smetana mixture for up to 1 hour before baking for extra flavor.
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 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of cooked quinoa or brown rice for a healthy and filling meal.
Garnishes:
Sprinkle extra chopped dill over the top of the salmon before serving.
Pairings:
This salmon pairs well with roasted vegetables, such as asparagus or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Quinoa or brown rice
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the salmon is not cooked through after 12-15 minutes, bake it for an additional 5-10 minutes, or until it flakes easily with a fork.
- If the smetana mixture is too thick, you can thin it out with a little bit of water or lemon juice.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure that it is safe to eat.
Food history:
Smetana is a traditional Russian sour cream that is used in many dishes, including this salmon recipe.
Flavor profiles:
This salmon has a sweet and tangy flavor from the honey and Dijon mustard, and a creamy texture from the smetana.
Serving suggestions:
Serve the salmon with a side of roasted vegetables and a glass of white wine for a delicious and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A