Green Salmon With Pineapple Tamarind Salad Recipes

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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

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

GREEN SALMON WITH PINEAPPLE & TAMARIND SALAD



Green salmon with pineapple & tamarind salad image

Pineapple and salmon may seem like an unlikely combination, but the sweet and sharp tang of the fruit perfectly complements the oily, spicy fish

Provided by Jikoni

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 20

4 salmon fillets
1 tsp rapeseed oil
200g baby spinach
½ small pack coriander , leaves picked
2 garlic cloves , grated
2 tbsp grated ginger
1 green chilli , roughly chopped
1 tsp cumin seeds
125g natural yogurt
1 lime , zested and juiced
1 pineapple , peeled and finely sliced
1 garlic clove
1 tbsp apple juice
2 tbsp tamarind paste
1 tbsp honey
2 tbsp extra virgin olive oil
1 red chilli , finely sliced
½ small pack coriander , leaves picked
½ small pack mint , leaves picked
crispy fried shallots and lime wedges, to serve

Steps:

  • Heat a pan with the oil and wilt the spinach and coriander leaves. Put in a food processor and blend with the remaining marinade ingredients until you have a smooth paste. Season well.
  • Place the salmon, skin-side up, on a board. Score the skin deeply and pour over the paste, massaging it all over the skin and flesh. Put aside while you heat the oven, or leave to marinate in the fridge for longer, if you prefer.
  • Heat oven to 200C/180C fan/gas 6. Lift the salmon from the paste, being careful not to brush too much off. Lay the salmon on a baking sheet, skin-side down, and roast for 10-15 mins. Meanwhile, make the pineapple salad. Crush the garlic with salt flakes and pepper in a mortar, then stir in the apple juice, tamarind, honey and oil. Pour over the sliced pineapple, making sure it is evenly coated.
  • To serve, lay some pineapple slices on each plate, add a fillet of salmon to each and scatter over the red chilli, coriander, mint and crispy shallots. Serve with wedges of lime.

Nutrition Facts : Calories 543 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium

PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD



Pineapple-Marinated Salmon with Asian Cabbage Salad image

Categories     Fruit Juice     Bake     Marinate     Pineapple     Salmon     Cabbage     Soy Sauce     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 6

1 46-ounce can unsweetened pineapple juice
1/4 cup soy sauce
2 2 1/4-pound center-cut skinless salmon fillets, each cut crosswise into twenty-four 1/2-inch-wide slices
Nonstick vegetable oil spray
1 tablespoon black sesame seeds
Asian Cabbage Salad

Steps:

  • Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
  • Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
  • Preheat oven to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
  • Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.

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