Green Salmon With Pineapple Tamarind Salad Recipes

KECAP MANIS GLAZED SALMON WITH PINEAPPLE SALAD AND TAMARIND DRES

Steps:

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

PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD

Steps:

• Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
• Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
• Preheat oven to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
• Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.