Kecap Manis Glazed Salmon With Pineapple Salad and Tamarind Dres

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 4

This recipe is from the Thai Spirit Restaurant and from their newly published cookbook. I have modified it slightly leaving out a coconut garnish. Time does not include 4 hours marinating time.

Ingredients:

720 g salmon steaks

6 tablespoons ketjap manis

4 tablespoons vegetable oil

1 teaspoon ginger, finely grated

1 garlic clove, chopped

1 shallot, chopped

1 teaspoon lime juice

1 tablespoon lime zest

1 tablespoon sambal oelek

75 ml ketjap manis

2 tablespoons white vinegar

1 tablespoon brown sugar

2 cloves

1 cinnamon stick

2 tablespoons tamarind juice

2 tablespoons fresh lime juice

2 teaspoons palm sugar

2 teaspoons fish sauce or 2 teaspoons light soy sauce

1 teaspoon peanut oil

1/2 pineapple, diced

1/2 cucumber, deseeded and julienned

1 red chile, deseeded and julienned

2 tablespoons slice shallots

2 tablespoons crushed peanuts

1/2 avocado, diced

1/4 cup chopped basil leaves

1/4 cup chopped mint leaf

Directions:

1. Combine marinade ingredients in bowl and add salmon leave to marinate in fridge for at least 4 hours.
2. Bring glaze ingredients to boil in pan and simmer 1 minute. Cool. Strain.
3. Combine all dressing ingredients in bowl.
4. Preheat oven to 200 Degrees Celsius.
5. Sear slamon steaks in pan (which can go in oven) with 1 tbs vegetable oil on presentation side.
6. Turn steaks over and pour over marinade.
7. Place pan in oven and bake for 5 to 20 minutes depending on taste.
8. Combine salad ingredients and toss with dressing.
9. Divide salad onto individual serving plates.
10. Top with salmon and drizzle glaze around.

By RecipeOfHealth.com