Kecap Manis Glazed Salmon With Pineapple Salad and Tamarind Dres

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 720  g salmon steaks

• Marinade

• 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

• Glaze

• 75  ml ketjap manis
• 2  tablespoons white vinegar
• 1  tablespoon brown sugar
• 2  cloves
• 1  cinnamon stick

• Tamarind Dressing

• 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

• Salad

• 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.