Ingredients with Measurements:
- 1 lb. boneless, skinless salmon fillet, cut into 1-inch cubes
- 1/4 cup kecap manis (Indonesian sweet soy sauce)
- 2 tbsp. vegetable oil
- 1 tbsp. lime juice
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 wooden skewers, soaked in water for 30 minutes
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tbsp. kecap manis
- 1 tbsp. lime juice
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 1 garlic clove, minced
- 1/4 tsp. cayenne pepper
- Salt, to taste
Special equipment needed:
- Wooden skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the kecap manis, vegetable oil, lime juice, coriander, cumin, salt, and black pepper.
2. Add the salmon cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat a grill or grill pan over medium-high heat.
4. Thread the salmon cubes onto the soaked wooden skewers.
5. Grill the skewers for 2-3 minutes per side, or until the salmon is cooked through and slightly charred.
6. Meanwhile, make the peanut sauce. In a small saucepan, whisk together the peanut butter, coconut milk, kecap manis, lime juice, soy sauce, honey, garlic, cayenne pepper, and salt over medium heat until smooth and heated through.
7. Serve the skewers with the peanut sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 437
Fat: 29g
Carbohydrates: 18g
Protein: 29g
Sodium: 1,128mg
Sugar: 12g
Substitutions for ingredients:
- Salmon can be substituted with any firm white fish or shrimp.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add diced bell peppers and onions to the skewers for extra flavor and color.
- Serve the skewers over a bed of rice or noodles for a complete meal.
- Use the peanut sauce as a dipping sauce for vegetables or as a dressing for salads.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcook the salmon or it will become dry and tough.
- Use a food processor or blender to make the peanut sauce smoother.
Storage instructions:
Leftover skewers and peanut sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the microwave or oven until heated through. Reheat the peanut sauce on the stove over low heat, stirring occasionally.
Presentation ideas:
Arrange the skewers on a platter and drizzle the peanut sauce over the top. Garnish with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts, cilantro, lime wedges
Pairings:
Steamed rice, stir-fried vegetables, cold beer
Suggested side dishes:
Green papaya salad, cucumber salad, coconut rice
Troubleshooting advice:
- If the salmon is sticking to the grill, brush it with a little oil before grilling.
- If the peanut sauce is too thick, add more coconut milk or water to thin it out.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia and is commonly used in Indonesian cuisine. Peanut sauce is also a popular condiment in Indonesian cuisine and is often served with grilled meats and vegetables.
Flavor profiles:
Sweet, savory, tangy, nutty, spicy
Serving suggestions:
Serve the skewers and peanut sauce as an appetizer or main dish at a summer barbecue or dinner party.
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Region: Indonesian