javanese salmon
August 1, 2013,
Posted in Blog Comments:
javanese salmon
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Serves
| 6 |
|
Prep time
| 15 minutes |
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Cook time
| 30 minutes |
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Total time
| 45 minutes |
|
Allergy
|
Fish
|
|
Dietary
|
Gluten Free
|
|
Meal type
|
Main Dish
|
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Region
|
Indonesian
|
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Website
|
Adapted from a recipe on Epicurious.com
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Ingredients
- 1 salmon, filleted and cut into 6-8 even pieces
- 1 stick butter or nondairy butter
- 1 tsp. crushed red pepper
- 3 cloves garlic, sent through press
- 1/2 c. light brown sugar or maple syrup
- juice from 2 limes
- 1/2 c. gluten free tamari or coconut aminos
- 2 tsp. arrowroot starch mixed in 2 tsp. water
Optional
- lots of fresh spinach for sauteing
- cooked jasmine rice
Note
My sister found a recipe for Javanese salmon on Epicurious a few years back. It's a favorite with family and visiting friends. I modified that recipe to my liking and to fit my dietary restrictions. I hope you like it!
Directions
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1.
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| Preheat oven to 400 degrees. |
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2.
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| In a saucepan, melt butter, crushed pepper and garlic; sauté for a few minutes. |
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3.
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| Add lime juice, gluten free tamari and brown sugar; bring to rolling boil and boil until reduced by half. |
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4.
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| Add arrowroot & water mixture and boil until thick, being careful not to burn the sauce. |
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5.
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| In a large nonstick pan, spritz with olive oil and pan sear fish over high heat for a few minutes on each side. Repeat until all fish has been seared.Remove fish from pan and transfer to rimmed baking sheet. |
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6.
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| Spoon a little sauce over each piece of fish and bake for about 5 more minutes or until fish flakes easily and is cooked through. Reserve any remaining sauce to serve on the side. |
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7.
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| Saute spinach in a little olive oil or more butter until is just begins to wilt. Remove from heat and plate with fish and some jasmine rice (optional). |
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