Asian Baked Salmon with Garlic Crisps

Serves: 6
Easy
Time: 45 minutes


Ingredients:

1.2 kg piece salmon fillet, skin on, pin-boned 
¼ cup kecap manis 
¼ cup soy sauce
3cm knob ginger, julienned 
1 long red chilli, deseeded, cut in long strips
1 teaspoon sesame oil
1 tablespoon peanut oil
3 garlic cloves, thinly sliced
2 spring onions, thinly sliced diagonally
Coriander sprigs, to serve

METHOD:

1. Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Place the salmon, skin side down, onto the prepared tray. 

2. Mix the kecap manis, soy sauce, ginger, chilli and sesame oil and pour over the salmon. Bake for 30–35 minutes or until the salmon is cooked to your liking. 

3. While the salmon is baking, heat the peanut oil in a small pan over a medium heat. Add one garlic slice to the pan and if it bubbles straight away, the oil is at the right temperature. Add the garlic slices and fry until golden. Lift out with a slotted spoon and drain on paper towel.

4. Serve the salmon sprinkled with the garlic crisps, spring onions and coriander.

To pinbone salmon, simply use a pair of tweezers and feel for bones in the fillet. Pluck each bone out as if you were doing your eyebrows. Alternatively, just ask your fishmonger to do it for you.

“Get cultured this Christmas with my Asian-inspired salmon”