Indonesian Salmon Recipes

Steps:

• In a small bowl, combine 1/4 cup soy sauce, lemon juice, mustard powder and the spice powder.
• Place the salmon in a shallow dish, brushing both sides of the fish with the soy mixture. Cover the dish with plastic and refrigerate for 1 hour.
• Preheat the broiler.
• Spray a medium skillet with cooking spray and heat it over medium heat. Add the sesame seeds. Sauté until the seeds are golden, 1 to 2 minutes. Transfer the sesame seeds to a plate.
• Spray the skillet again.
• Sauté the carrots and leek until they are crisp, but tender, about 5 minutes. Add the water or broth, remaining soy sauce and sesame oil. Simmer until most of the liquid evaporates, about 10-15 minutes.
• Meanwhile, place the salmon on a broiler pan. Broil, 4 inches from the heat, until the fish is cooked through, about 5 minutes.
• Spoon the leek mixture evenly onto 4 serving plates and arrange the salmon filets on top. Sprinkle with sesame seeds.
• Serve immediately.

Steps:

• Preheat oven to 400°F. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.
• Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.
• Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.