Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup tesgüino (traditional Mexican fermented corn beverage)
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- Sesame seeds 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) and line a baking sheet with aluminum foil.
2. In a small saucepan, combine the tesgüino, honey, soy sauce, rice vinegar, ginger, and garlic. Bring to a boil over medium heat, then reduce the heat and let simmer for 5-7 minutes, stirring occasionally, until the glaze thickens.
3. Season the salmon fillets with salt and pepper, then place them on the prepared baking sheet.
4. Brush the salmon fillets with the tesgüino glaze, reserving some for later.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
6. Brush the salmon with the remaining glaze and sprinkle with sesame seeds.
7. Serve immediately.
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 per serving: 350
Fat: 16g
Carbohydrates: 18g
Protein: 32g
Sodium: 420mg
Sugar: 16g
Substitutions for ingredients:
- If you can't find tesgüino, you can use beer or apple cider instead.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
- Lemon juice or white wine vinegar can be used instead of rice vinegar.
- Ground ginger can be used instead of grated ginger.
Variations:
- You can use other types of fish, such as trout or tilapia, instead of salmon.
- Add some chopped scallions or cilantro to the glaze for extra flavor.
- For a spicier glaze, add some red pepper flakes or Sriracha sauce.
- You can grill the salmon instead of baking it for a smokier flavor.
Tips and tricks:
- Make sure to brush the salmon with the glaze several times while baking to ensure a nice coating.
- If the glaze is too thick, you can thin it out with a little bit of water.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
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 microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with some fresh herbs and lemon wedges.
Garnishes:
Sesame seeds, chopped scallions, cilantro, lemon wedges.
Pairings:
- This salmon pairs well with a side of roasted vegetables, such as broccoli or asparagus.
- A simple green salad with a vinaigrette dressing would also be a nice accompaniment.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Rice
- Quinoa
- Mashed sweet potatoes
Troubleshooting advice:
- If the glaze is too thick, you can thin it out with a little bit of water.
- If the salmon is not cooked through after 15 minutes, you can continue baking it for a few more minutes until it reaches an internal temperature of 145°F (63°C).
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.
- Store leftover salmon in the refrigerator for up to 3 days.
Food history:
Tesgüino is a traditional Mexican fermented corn beverage that has been consumed for centuries by indigenous communities in Mexico. It is made by soaking corn kernels in water, then grinding them into a paste and fermenting them with wild yeast.
Flavor profiles:
The tesgüino glaze adds a sweet and tangy flavor to the salmon, with a hint of ginger and garlic.
Serving suggestions:
This salmon is perfect for a special occasion or dinner party, and pairs well with a variety of sides and salads.
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Region: Mexican