Friday, March 9, 2012

Lent Suppers - Javanese Roasted Salmon

This is a recipe that was in a Bon Appetit magazine years ago. It's from a Portland restaurant called Saucebox. While the restaurant is fine, this salmon recipe is highly addictive and very flavorful. Sadly I didn't take any pictures of the cooking process. I forgot! (gasp) Instead I'll try to make the directions as thorough as possible.

Javanese Roasted Salmon - serves 8

1/2 c. (1 stick) plus 1 T. unsalted butter
1 t. red pepper flakes
1 large garlic clove, minced
1/2 c. (packed) brown sugar
1/2 c. fresh lime juice
1/2 c. soy sauce
2 t. cornstarch dissolved in 2 t water
8 7-ounce salmon fillets

Preheat the oven to 400 degrees. Melt 1/2 c. butter in a heavy saucepan over medium heat. Add pepper flakes 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. The mixture will be pretty thick, it will almost look like you are making candy. Whisk in lime juice and soy sauce. At this point the mixture turns liquid again. Increase the heat and boil until the sauce is reduced to 1 1/2 cups. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1/2 tablespoon butter in heavy large skillet over high heat.

Working in batches cook, cook salmon until golden brown, about 2 minutes per side. Add more butter as needed. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in the center, about 4-5 minutes. Drizzle with remaining sauce and serve.

Note, I love making this dish for parties. So I am not in the kitchen the whole night when guests are here I do a most of the recipe in advance. Make the sauce and cook the salmon in the skillet but once it is transferred to a baking sheet put the salmon in the refrigerator instead of the oven. About 10 minutes before you want to serve dinner take the salmon out and spoon sauce over. Bake for 8-10 minutes and it will come out perfect!

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