Foil Baked Salmon - with Sweet Soy and Peppers


Slightly sweet, slightly sticky, slightly tingly in the mouth.  Here's one of my 'Make it up as I go along' recipes for foil baked salmon. 


Salmon fillets marinated in Indonesian sweet soy sauce with peppers, chilli 
and spring onions.
If you don't have assess to an Oriental food store, Ketjap Manis is available in any good supermarket (Tesco Sainsbury's or Asda).  Marks and Spencer also sell it on their grocery counter.  At around 79p a bottle, you need to be buying some next time you shop - it's vital in your store cupboard says I.




How to do it:
Mix together in a shallow bowl big enough to take the two salmon fillets:
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce
1 tablespoon of Ketjap Manis - Indonesian sweet soy sauce
2 good tablespoons runny honey
1 tablespoon of Sake (Japanese rice wine)
1 tablespoon of Japanese Mirin (sweet fermented rice liquor)
2 cloves of garlic - finely chopped
a small knob of fresh ginger - finely chopped (to make about 1 teaspoon)
1 green chilli pepper - seeds removed and finely sliced
a few grinds of black pepper

You will also need:
3 spring onions - finely sliced into strips
1 red bell-pepper - finely sliced into strips
1 lime - cut into wedges.  Use two wedges as garnish and the other two for squeezing over the salmon just before baking.  

*Don't add the lime juice to the mixture yet.
Mix all the marinade ingredients are in a bowl along with a few of the sliced spring onions.
Give it all a good mix and add the salmon fillets.  Baste the fillets with the sauce and then cover with cling film.


Pop into the fridge for at least an hour or as long as you can during the day before cooking.
When your ready to cook - Remove from the fridge 20 minutes beforehand to allow the salmon to come to room temperature.  If you don't the cooking time will be affected.

Preheat your oven to 200C/400F of Gas 6
Get yourself two big sheets of wide extra thick kitchen foil. Bring all four sides of the foil up to stop the marinade escaping.

Lay a piece of the marinated salmon in the middle of each along with the marinade divided between the two parcels.

Top with the rest of the spring onions and sliced peppers and the juice of half the lime.



Bring each corner of the foil together to make a parcel - wrap it up but loosely so the salmon can steam in the oven. Pop the parcels onto a baking sheet and cook on the middle shelf of your Preheated oven for about 20 minutes.

To test if the salmon is cooked - just try to part the salmon and it should fall into flakes easily.
If it doesn't - just pop it back in for another 5 minutes.

Serve with whatever you fancy - I served mine with a mixture of long grain and wild rice.


6 comments

  1. Now that is my kind of food!

    ReplyDelete
  2. The salmon looks gorgeous and delicous, love the sound of all those flavours mingling together in the parcel!

    I must remember to pick up some more ketjap manis as run out :(

    ReplyDelete
  3. Looks like one of the nicest recipes for salmon that I've seen in a while.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL