Kecap Manis Glazed Salmon With Pineapple Salad And Tamarind Dres Recipes

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.

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

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.

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.