I got this recipe from a cookbook “Salmon” by Diane Morgan. She was inspired by entrée that she has had many times at the restaurant Saucebox, in Portland, Oregon.
She uses light soy sauce and golden brown sugar, both those ingredients mixed together can be subtituted for Indonesian sweet soy sauce aka kecap manis. You can buy it asian groceries, but if you live in Canada you can find that kecap manis at Superstore.
|Category:||Barbecue & Grilling|
5 tablespoons unsalted butter (she uses 6 tablespoons)
½ teaspoon red pepper falkes (you can put more if you like spicy taste)
2 cloves garlic (she uses 1 clove garlic), minced
¼ cup packed golden brown sugar } Combination of these ingredients can be subtituted
1 cup light soy sauce } for kecap manis aka Indonesian sweet soy sauce
3 tablespoons fresh lime juice
1 teaspoons cornstarch dissolved in 1 teaspoon water
300 grams salmon fillets
1. Preheat 400ºF. In a small saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the red pepper flakes and garlic and stir until fragrant, about 1 minute. Add the sugar, soy sauce and lime juice, and bring to boil. Simmer, stirring frequently, until the sugar is dissolved and the mixture reduced slightly, about 3 minutes. Add the cornstarch mixture and boil until thick, about 1 minute. Set aside.
2. Have ready a large sauté pan and rimmed baking sheet. Sprinkle the salmon lightly with salt and pepper. Melt 2 tablespoons of the remaining butter over high heat. Swirl to coat pan and add the salmon. Sear the salmon until golden on one side, about 2 minutes. Turn and sear the other side, about 2 minutes longer. Transfer the salmon to the baking sheet and spoon the sauce over each fillet. Place in the oven and roast until the salmon is almost opaque throughout, about 5 minutes. Serve this with Grilled Asparagus.