Javanese Roasted Salmon Recipes

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add crushed red pepper and garlic and stir about 1 minute.
• Add sugar.
• Whisk until mixture is melted and smooth, about 4 minutes.
• Whisk in lime juice and soy sauce.
• Increase heat and boil until reduced, about 2 minutes.
• Add cornstarch mixture and boil until thick, about 3 minutes.
• In another large skillet, melt 1 tablespoon butter over high heat.
• Add salmon.
• Cook 2 minutes per side.
• Spoon 2 Tablespoons sauce over salmon.
• Transfer to baking dish.
• Roast at 400 degrees for 5 to 8 minutes.
• Serve with remaining sauce.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Preheat oven to 400.
• 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 with salt and pepper.
• Using tongs, divide spinach among 8 plates.
• Top each with salmon fillet, drizzle with remaining sauce and serve.

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.

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.

Steps:

• Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
• Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
• Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
• Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.