Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup Valsevia Ubriaca wine
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat your oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly brush with olive oil.
3. Season the salmon fillets with salt and pepper and place them on the baking sheet.
4. In a small saucepan, combine the Valsevia Ubriaca wine, honey, soy sauce, grated ginger, minced garlic, and red pepper flakes. Whisk until well combined.
5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 5-7 minutes, or until it thickens and becomes syrupy.
6. Brush the glaze over the salmon fillets, making sure to coat them evenly.
7. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
8. Remove the salmon from the oven and let it rest for a few minutes before serving.
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: 380
Fat: 16g
Saturated Fat: 2.5g
Cholesterol: 90mg
Sodium: 480mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 18g
Protein: 36g
Substitutions for ingredients:
- If you can't find Valsevia Ubriaca wine, you can use any other sweet white wine.
- You can substitute the honey with maple syrup or agave nectar.
- If you don't have fresh ginger, you can use 1 tsp of ground ginger instead.
Variations:
- You can use this glaze on other types of fish, such as cod or halibut.
- For a vegetarian option, you can use the glaze on tofu or tempeh.
Tips and tricks:
- Make sure to brush the glaze on the salmon evenly to ensure it cooks evenly.
- If the glaze is too thick, you can add a splash of water to thin it out.
- You can garnish the salmon with chopped green onions or sesame seeds for added flavor and texture.
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 it with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
This salmon pairs well with a side of roasted vegetables, such as asparagus or Brussels sprouts.
Suggested side dishes:
Roasted asparagus or Brussels sprouts.
Troubleshooting advice:
- If the glaze is too thin, you can let it simmer for a few more minutes to thicken it up.
- If the salmon is overcooked, it will be dry and tough. Make sure to check it frequently while it's baking to prevent overcooking.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Valsevia Ubriaca is a sweet white wine from the Piedmont region of Italy. It's made from the Moscato grape and is known for its fruity and floral flavors.
Flavor profiles:
This salmon has a sweet and savory flavor, with hints of honey, ginger, and garlic.
Serving suggestions:
Serve this salmon with a side of roasted vegetables and a glass of Valsevia Ubriaca wine.
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