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Recipe Detail Page
Indonesian Roast Salmon
Autumn 2015
Salmon is a fish that is so versatile you can change seasonings or cooking methods and the taste still comes through. Using this fragrant, spicy marinade gives the salmon a real injection of flavour and makes it the star of the platter. Shrimp chips are available packaged at supermarkets.
Serves 4 to 6
2 lbs (1 kg) whole piece centre-cut salmon with skin
Salt and freshly ground pepper
¼ cup (60 mL) Indonesian Sambal (recipe follows)
Shrimp chips
1 Place salmon in a baking pan and season with salt and pepper. Spread sambal over salmon. If there is a lot of oil, don’t worry. It will be discarded after the salmon is cooked. Leave to marinate for 20 minutes.
2 Preheat oven to 450°F (230°C). Roast salmon for 10 to 12 minutes or until slightly pink in centre.
3 Remove to a platter, discarding any excess oil. Surround with shrimp chips.
Serves 4 to 6
INDONESIAN SAMBAL
Multiple uses for this sambal include stirring into rice, flavouring chicken, tossing with stir-fried vegetables or adding to mayonnaise for a dip. Long, slow cooking is the secret. We made it twice, once using cherry peppers, which were a little hotter, and once using long red finger peppers, which are easier to buy. Sweet soy sauce or kecap manis is an Indonesian condiment you can buy. It is a combination of soy sauce, brown or palm sugar and sometimes other flavourings such as garlic and star anise.
¼ cup (60 mL) coarsely chopped lemon grass
½ cup (125 mL) chopped red cherry peppers, about 5
1 cup (250 mL) coarsely chopped shallots
1½ tsp (7 mL) chopped garlic
½ cup (125 mL) vegetable oil
1 tbsp (15 mL) sweet soy sauce
Salt to taste
1 Place lemon grass in food processor and process until finely chopped. Add peppers, shallots and garlic. Pulse until chunky. Stir in
oil and pulse until combined.
2 Transfer to skillet over medium-low heat. Add sweet soy and cook gently for 20 to 25 minutes or until vegetables are tender and
mixture is a thick mass. Season with salt to taste.
Makes ¾ cup (175 mL)
