Ingredients with Measurements:
- 4 salmon fillets
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 4 medium sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together the kecap manis, lime juice, garlic, ginger, and red pepper flakes.
3. Place the salmon fillets in the marinade and coat well. Set aside.
4. In another mixing bowl, toss the sweet potato wedges with olive oil, salt, and pepper.
5. Arrange the sweet potato wedges on a baking sheet and bake for 20-25 minutes or until tender and golden brown.
6. While the sweet potatoes are baking, place the marinated salmon fillets on another baking sheet and bake for 10-12 minutes or until cooked through.
7. Serve the salmon fillets with the sweet potato wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 15g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- Instead of salmon, you can use any other fish fillet such as cod or tilapia.
- If you can't find kecap manis, you can substitute with regular soy sauce and brown sugar.
Variations:
- You can add vegetables such as broccoli or bell peppers to the baking sheet with the sweet potato wedges for a complete meal.
- For a spicier version, add more red pepper flakes to the marinade.
Tips and tricks:
- Make sure to coat the salmon fillets well with the marinade for maximum flavor.
- Cut the sweet potato wedges into similar sizes for even cooking.
- To make the sweet potato wedges crispier, place them under the broiler for the last 2-3 minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the salmon fillets and sweet potato wedges in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of rice with the sweet potato wedges on the side.
- Garnish with chopped cilantro or green onions for added color and flavor.
Pairings:
- This dish pairs well with a side of steamed vegetables such as bok choy or green beans.
Suggested side dishes:
- Steamed vegetables
- Rice
Troubleshooting advice:
- If the sweet potato wedges are not crispy enough, place them under the broiler for the last 2-3 minutes of cooking.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
Food history:
- Kecap manis is a sweet soy sauce that originated in Indonesia and is commonly used in Indonesian cuisine.
Flavor profiles:
- Sweet, savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Indonesian