Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup of Zincarlino wine
- 1/4 cup of freshly squeezed lemon juice
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of honey
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Baking dish
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together Zincarlino wine, lemon juice, olive oil, minced garlic, honey, salt, and pepper.
3. Place the salmon fillets in a baking dish and pour the marinade over them, making sure they are well coated.
4. Bake the salmon for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove the salmon from the oven and let it rest for 5 minutes before serving.
6. Serve the Zincarlino-Lemon Salmon with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Total fat: 21g
Saturated fat: 3g
Cholesterol: 90mg
Sodium: 100mg
Total carbohydrates: 5g
Dietary fiber: 0g
Sugars: 4g
Protein: 33g
Substitutions for ingredients:
- If you don't have Zincarlino wine, you can use any dry white wine.
- You can use lime juice instead of lemon juice.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- You can add some chopped fresh herbs, such as parsley or dill, to the marinade.
- You can sprinkle some breadcrumbs or chopped nuts on top of the salmon before baking for added texture.
- You can also grill the salmon instead of baking it.
Tips and tricks:
- Make sure to marinate the salmon for at least 30 minutes before baking for maximum flavor.
- If you want a stronger lemon flavor, you can add some lemon zest to the marinade.
- To prevent the salmon from sticking to the baking dish, you can line it with parchment paper or lightly grease it with oil.
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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of greens or with roasted vegetables for a colorful and healthy meal.
Garnishes:
Garnish the salmon with some chopped fresh herbs, such as parsley or dill, and lemon wedges.
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Steamed rice or quinoa
- Mashed potatoes or sweet potatoes
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Make sure to check it frequently while baking and remove it from the oven as soon as it flakes easily with a fork.
- If the marinade is too acidic, you can add a little more honey or olive oil to balance the flavors.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
Zincarlino is a white wine grape variety that is native to Tuscany, Italy. It is known for its fresh and fruity flavor, which pairs well with seafood dishes.
Flavor profiles:
This Zincarlino-Lemon Salmon recipe has a bright and tangy flavor, with hints of garlic and honey.
Serving suggestions:
Serve this salmon as a main course for a dinner party or a special occasion.
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