This recipe is from the Thai Spirit Restaurant and from their newly published cookbook. I have modified it slightly leaving out a coconut garnish. Time does not include 4 hours marinating time.

Ingredients

4 serv.

salmon steaks↗720 g
Marinade
ketjap manis↗6 tablespoons
vegetable oil↗4 tablespoons
ginger, finely grated↗1 teaspoon
garlic clove, chopped↗1
shallot, chopped↗1
lime juice↗1 teaspoon
lime zest↗1 tablespoon
sambal oelek↗1 tablespoon
Glaze↗
ketjap manis↗75 ml
white vinegar↗2 tablespoons
brown sugar↗1 tablespoon
cloves↗2
cinnamon stick↗1
Tamarind Dressing↗
tablespoons tamarind juice↗2
tablespoons fresh lime juice↗2
teaspoons palm sugar↗2
teaspoons fish sauce or 2 teaspoons light soy sauce↗2
teaspoon peanut oil1
Salad
pineapple, diced↗1⁄2
cucumber, deseeded and julienned↗1⁄2
red chile, deseeded and julienned↗1
tablespoons slice shallots↗2
tablespoons crushed peanuts↗2
avocado, diced↗1⁄2
cup chopped basil leaves1⁄4
cup chopped mint leaf1⁄4

Step-by-step instructions

1
Combine marinade ingredients in bowl and add salmon leave to marinate in fridge for at least 4 hours.
2
Bring glaze ingredients to boil in pan and simmer 1 minute. Cool. Strain.
3
Combine all dressing ingredients in bowl.
4
Preheat oven to 200 Degrees Celsius.
5
Sear slamon steaks in pan (which can go in oven) with 1 tbs vegetable oil on presentation side.
6
Turn steaks over and pour over marinade.
7
Place pan in oven and bake for 5 to 20 minutes depending on taste.
8
Combine salad ingredients and toss with dressing.
9
Divide salad onto individual serving plates.
10
Top with salmon and drizzle glaze around.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App