Javanese Roasted Salmon Recipes

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PAN-ROASTED SALMON WITH JALAPEñO



Pan-Roasted Salmon With Jalapeño image

Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi. Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well. (Most of it is left in the pan when you're done.) Top with chopped fresh herbs, and serve with roasted new potatoes.

Provided by Sam Sifton

Categories     main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 5-to-6-ounce fillets of salmon, ideally wild-caught, 1/2-to-1-inch thick
Kosher salt and ground black pepper
2 tablespoons neutral oil, like grapeseed or canola
2 tablespoons unsalted butter
1 medium jalapeño pepper, seeded and diced fine, approximately 2 tablespoons (or to taste)
1-2 tablespoons chopped cilantro, mint or flat-leaf parsley, or a combination of all three

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
  • Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
  • Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 28 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 0 grams, TransFat 1 gram

ROASTED SALMON WITH JALAPEñO, HONEY AND LIME



Roasted Salmon With Jalapeño, Honey and Lime image

This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup honey
3 medium jalapeños, thinly sliced crosswise into rings
2 tablespoons apple cider vinegar or rice wine vinegar
1 tablespoon soy sauce or tamari
4 (6-ounce) skin-on salmon fillets, about 1-inch thick
Olive oil, for brushing
Kosher salt, to taste
1/2 lime, for serving
Chopped fresh cilantro, for serving (optional)
Steamed rice, for serving

Steps:

  • Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
  • Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
  • Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
  • Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.

JAVANESE ROASTED SALMON AND WILTED SPINACH



Javanese Roasted Salmon and Wilted Spinach image

This salmon dish is amazing! I was invited for dinner the other night and this was the main course. The red pepper flakes give off plenty of heat, but it's nicely balanced by the brown sugar and other ingredients. The sauce is heavenly!I asked for the recipe, and my host said she got it out of the latest issue of "Bon Apetit" which I had sitting on my coffee table! This comes from the "Saucebox" restaurant in Portland, Oregon.

Provided by yooper

Categories     Japanese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, plus
3 tablespoons unsalted butter, divided
1 teaspoon dry crushed red pepper
1 garlic clove, minced
1/2 cup packed golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch, dissolved in
2 teaspoons water
8 (7 ounce) salmon fillets
2 (6 ounce) bags Baby Spinach

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.

Nutrition Facts : Calories 451.5, Fat 24.7, SaturatedFat 11.6, Cholesterol 132.3, Sodium 1191.6, Carbohydrate 13.5, Fiber 1.2, Sugar 9.6, Protein 43.6

JAVANESE ROASTED SALMON



Javanese Roasted Salmon image

I don't know where I found this recipe but my boys love it. It's very simple and I usually have all the ingredients on hand.

Provided by mary winecoff

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
1 teaspoon dry crushed red pepper
1 clove garlic, minced
1/2 cup brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch, dissolved in
2 teaspoons water
1 tablespoon butter
2 large salmon fillets

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.

JAPANESE STYLE GRILLED SALMON



Japanese Style Grilled Salmon image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 10

4 (5-ounce) salmon fillets
1/2 teaspoon salt
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons chopped green onion
3 tablespoons chopped fresh ginger
1 small lemon, thinly sliced
Soba Noodle Salad (recipe follows)

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.

JAVANESE ROASTED SALMON AND WILTED SPINACH



Javanese Roasted Salmon and Wilted Spinach image

Categories     Fish     Leafy Green     Roast     Sauté     Lime     Salmon     Spinach     Soy Sauce     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/2 cup (1 stick) plus 3 tablespoons unsalted butter
1 teaspoon dried crushed red pepper
1 large garlic clove, minced
1/2 cup (packed) golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch dissolved in 2 teaspoons water
8 7-ounce salmon fillets
2 6-ounce bags baby spinach

Steps:

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

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