Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup Tepache (Mexican fermented pineapple drink)
- 1/4 cup honey
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine the Tepache, honey, minced garlic, smoked paprika, salt, and pepper. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and reduces by half.
3. Line a baking sheet with aluminum foil and brush it with olive oil.
4. Place the salmon fillets on the baking sheet, skin-side down.
5. Brush the Tepache glaze over the salmon fillets, making sure to coat them evenly.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F.
7. Remove the salmon from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 16g
Protein per serving: 36g
Carbohydrates per serving: 15g
Fiber per serving: 0g
Sugar per serving: 14g
Sodium per serving: 240mg
Substitutions for ingredients:
- If you can't find Tepache, you can use pineapple juice instead.
- Instead of honey, you can use maple syrup or agave nectar.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
Variations:
- You can use this Tepache glaze on other types of fish, such as tilapia or cod.
- Add some chopped cilantro or green onions to the glaze for extra flavor.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to prevent burning.
- If you want a thicker glaze, you can cook it for a few more minutes until it reaches your desired consistency.
- Serve the salmon with a side of rice and steamed vegetables for a complete meal.
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 baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of greens, such as arugula or spinach, for a colorful presentation.
- Garnish the salmon with some fresh pineapple chunks or cilantro leaves.
Pairings:
- This salmon goes well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice pilaf
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the glaze is too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it up.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tepache is a traditional Mexican drink made from fermented pineapple, sugar, and spices. It has a slightly tangy and sweet flavor and is often served as a refreshing beverage.
Flavor profiles:
- The Tepache glaze adds a sweet and tangy flavor to the salmon, while the smoked paprika adds a smoky and earthy note.
Serving suggestions:
- Serve the salmon with a side of rice and steamed vegetables for a complete meal.
- This salmon would also be delicious in tacos or on a salad.
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Region: Mexican