Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup kecap manis (Indonesian sweet soy sauce)
- 2 tbsp honey
- 2 tbsp lime juice
- 1 tbsp grated ginger
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small bowl
- Whisk
- Brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
3. In a small bowl, whisk together the kecap manis, honey, lime juice, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
4. Place the salmon fillets on the prepared baking sheet, skin side down.
5. Brush the kecap manis glaze generously over the salmon fillets.
6. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Remove the salmon from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 3g
Cholesterol: 85mg
Sodium: 350mg
Total carbohydrates: 15g
Dietary fiber: 0g
Total sugars: 14g
Protein: 31g
Substitutions for ingredients:
- If you can't find kecap manis, you can substitute it with regular soy sauce and brown sugar.
- You can use maple syrup instead of honey.
- Lemon juice can be used instead of lime juice.
- Ground ginger can be used instead of grated ginger.
Variations:
- You can add chopped scallions or cilantro to the glaze for extra flavor.
- You can use other types of fish such as cod, halibut, or trout instead of salmon.
Tips and tricks:
- Make sure to brush the glaze on the salmon fillets evenly to ensure that they are fully coated.
- If you prefer your salmon to be less sweet, reduce the amount of honey in the glaze.
- You can marinate the salmon in the glaze for 30 minutes before baking for extra flavor.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of steamed rice and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions, sesame seeds, chopped cilantro, or lime wedges.
Pairings:
This salmon dish pairs well with steamed rice, roasted vegetables, or a side salad.
Suggested side dishes:
- Steamed rice
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Make sure to check the salmon after 12 minutes of baking to avoid overcooking.
- If the glaze is too thick, you can add a splash of water or lime juice to thin it out.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure that it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw fish.
Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia. It is made by cooking soy sauce with palm sugar and other spices until it becomes thick and syrupy.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of tanginess from the lime juice.
Serving suggestions:
Serve the salmon fillets hot with your favorite side dishes.
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Region: Indonesian