Kecap Manis Glazed Salmon With Pineapple Salad And Tamarind Dres - cooking recipe

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

Preparation

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.