Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup Underberg bitters
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease with cooking spray.
3. In a small saucepan, combine Underberg bitters, honey, soy sauce, rice vinegar, brown sugar, water, garlic, ginger, and red pepper flakes. Whisk together until well combined.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes, or until the glaze has thickened.
5. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.
6. Brush the glaze over the salmon fillets, making sure to coat them evenly.
7. Bake the salmon for 12-15 minutes, or until cooked through and flaky.
8. Remove the salmon from the oven and brush with additional glaze.
9. Serve the Underberg-Glazed Salmon immediately, garnished with fresh herbs or sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 19g
Protein: 32g
Substitutions for ingredients:
- Underberg bitters can be substituted with any bitter liqueur.
- 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.
- Brown sugar can be substituted with coconut sugar or honey.
Variations:
- Add chopped scallions or cilantro to the glaze for extra flavor.
- Use this glaze on other types of fish, such as cod or halibut.
- Grill the salmon instead of baking it for a smoky flavor.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to prevent burning.
- Use a meat thermometer to ensure the salmon is cooked to an internal temperature of 145°F.
- 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 baking dish and cover with foil. Bake in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the Underberg-Glazed Salmon on a bed of rice or quinoa, garnished with fresh herbs or sesame seeds.
Garnishes:
Fresh herbs, such as parsley or cilantro, or sesame seeds.
Pairings:
This salmon pairs well with roasted vegetables, such as asparagus or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Quinoa salad
- Steamed broccoli
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the salmon is not cooked through, return it to the oven for an additional 2-3 minutes.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the salmon is cooked to an internal temperature of 145°F.
- Store leftover salmon in the refrigerator for up to 3 days.
Food history:
Underberg bitters is a German herbal digestif that has been produced since 1846. It is made from a secret blend of 43 herbs and spices, and is often consumed after meals to aid in digestion.
Flavor profiles:
The Underberg-Glazed Salmon has a sweet and savory flavor, with a hint of bitterness from the Underberg bitters. The glaze is sticky and caramelized, creating a delicious crust on the salmon.
Serving suggestions:
Serve the Underberg-Glazed Salmon with a side of rice or quinoa, and a glass of white wine or a cold beer.
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