Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup Tibicos kombucha
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1 tbsp olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and lightly grease with olive oil.
3. In a small saucepan, combine Tibicos kombucha, honey, soy sauce, garlic, ginger, and red pepper flakes. Whisk to combine.
4. Bring the mixture to a boil over medium heat, then reduce heat and let it simmer for 10-15 minutes until it thickens and reduces by half.
5. Season the salmon fillets with salt and pepper.
6. Brush the glaze over the salmon fillets, making sure they are well coated.
7. Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Remove from the oven and let it rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 14g
Protein: 36g
Sodium: 800mg
Sugar: 12g
Substitutions for ingredients:
- You can use any type of kombucha for this recipe.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
Variations:
- You can add some chopped scallions or cilantro to the glaze for extra flavor.
- Try using different types of fish, such as trout or cod.
Tips and tricks:
- Make sure to brush the glaze on the salmon fillets evenly to ensure they are well coated.
- If the glaze is too thick, you can add a splash of water to thin it out.
- For a crispier crust, broil the salmon for the last 2-3 minutes of cooking time.
Storage instructions:
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of rice or quinoa, and garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
This salmon pairs well with a side of roasted vegetables, such as broccoli or asparagus.
Suggested side dishes:
- Roasted vegetables
- Steamed rice or quinoa
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the glaze is too thin, you can simmer it for a few more minutes to reduce it further.
- If the salmon is not cooked through after the recommended cooking time, you can bake it for a few more minutes until it flakes easily with a fork.
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.
- Always wash your hands and any utensils used in the preparation of raw fish to avoid cross-contamination.
Food history:
Kombucha is a fermented tea that originated in China over 2,000 years ago. It is made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened tea, which then ferments for several days. Tibicos kombucha is a type of kombucha that is made with water kefir grains instead of a SCOBY.
Flavor profiles:
The Tibicos kombucha glaze adds a sweet and tangy flavor to the salmon, with a hint of ginger and garlic.
Serving suggestions:
Serve the salmon fillets with a side of steamed rice or quinoa and a green salad for a healthy and delicious meal.
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