Kecap Manis Glazed Salmon With Pineapple Salad And Tamarind Dres Food

GREEN SALMON WITH PINEAPPLE & TAMARIND SALAD

Green salmon with pineapple & tamarind salad image

Pineapple and salmon may seem like an unlikely combination, but the sweet and sharp tang of the fruit perfectly complements the oily, spicy fish

Provided by Jikoni

Time 50m

Number Of Ingredients 20

Ingredients

4 salmon fillets
1 tsp rapeseed oil
200g baby spinach
½ small pack coriander , leaves picked
2 garlic cloves , grated
2 tbsp grated ginger
1 green chilli , roughly chopped
1 tsp cumin seeds
125g natural yogurt
1 lime , zested and juiced
1 pineapple , peeled and finely sliced
1 garlic clove
1 tbsp apple juice
2 tbsp tamarind paste
1 tbsp honey
2 tbsp extra virgin olive oil
1 red chilli , finely sliced
½ small pack coriander , leaves picked
½ small pack mint , leaves picked
crispy fried shallots and lime wedges, to serve

Steps:

Heat a pan with the oil and wilt the spinach and coriander leaves. Put in a food processor and blend with the remaining marinade ingredients until you have a smooth paste. Season well.
Place the salmon, skin-side up, on a board. Score the skin deeply and pour over the paste, massaging it all over the skin and flesh. Put aside while you heat the oven, or leave to marinate in the fridge for longer, if you prefer.
Heat oven to 200C/180C fan/gas 6. Lift the salmon from the paste, being careful not to brush too much off. Lay the salmon on a baking sheet, skin-side down, and roast for 10-15 mins. Meanwhile, make the pineapple salad. Crush the garlic with salt flakes and pepper in a mortar, then stir in the apple juice, tamarind, honey and oil. Pour over the sliced pineapple, making sure it is evenly coated.
To serve, lay some pineapple slices on each plate, add a fillet of salmon to each and scatter over the red chilli, coriander, mint and crispy shallots. Serve with wedges of lime.

Nutrition Facts : Calories 543 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium

MAPLE-GLAZED SALMON WITH PINEAPPLE

Maple-Glazed Salmon with Pineapple image

Broiled salmon is incredibly moist and tender and perfect for a weeknight meal. The cooking time will depend on the thickness of the salmon; I suggest checking for doneness after 10 minutes.

Provided by Bren

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

4 tablespoons maple syrup, divided
1 tablespoon low-sodium soy sauce (such as Bragg®)
1 tablespoon fresh lemon juice
1 teaspoon freshly grated ginger
2 (6 ounce) skin-on center-cut salmon fillets
¼ teaspoon Cajun seasoning
1 serving cooking spray
2 slices fresh pineapple, halved
2 wedges lemon

Steps:

Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 37.3 g, Cholesterol 82.5 mg, Fat 16.5 g, Fiber 1.6 g, Protein 29.9 g, SaturatedFat 3.3 g, Sodium 409.5 mg, Sugar 29.7 g

THE BEST HONEY-GLAZED SALMON

The Best Honey-Glazed Salmon image

This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, optional
Four 6-ounce portions skin-on salmon fillets
1/4 cup honey
Zest and juice of 1 lime
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
Drizzle the reserved honey-lime mixture over top of the salmon just before serving.