Green Salmon With Pineapple Tamarind Salad Recipes

KECAP MANIS GLAZED SALMON WITH PINEAPPLE SALAD AND TAMARIND DRES

Kecap Manis Glazed Salmon With Pineapple Salad and Tamarind Dres image

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.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 27

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

Steps:

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

Nutrition Facts : Calories 593.5, Fat 40.4, SaturatedFat 6.8, Cholesterol 106.2, Sodium 346.6, Carbohydrate 19.7, Fiber 3.7, Sugar 10.7, Protein 39

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