Javanese Roasted Salmon

April 7, 2011 | By andrea | Filed in: Asian, Main Dish, Quick Cooking, Recipes, Seafood.

This company-worthy dish is beautiful, super simple and perfect for spring! You won’t believe how easy this recipe is! The silky sauce that tops the salmon is slightly tangy, slightly sweet and slightly spicy. YUM! I’ve never had Javanese cuisine before, but let me tell you…I’m loving this salmon!!!

Make sure you buy salmon fillets that are all about the same size so they cook evenly. To make cleanup easier, cover the baking pan with tin foil.

Also, if you’re like me and you dig spinach then you’ll want to double or triple the greens so you get plenty of them. It’s amazing how a huge bag of spinach cooks down to just a small portion. Serve the salmon and spinach with steamed jasmine rice. Enjoy!

Javanese Roasted Salmon and Wilted Spinach
-recipe from Saucebox, Portland, OR as it appeared in Bon Appétit Magazine, September 2002

Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon. Makes 8 servings.

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

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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8 comments on “Javanese Roasted Salmon

  1. laxsupermom says:

    Yum! I love salmon, and yours looks delish! The sauce sounds wonderful! Thanks for sharing.

  2. Great looking salmon… I love the seasonings and flavors!

  3. Joyce says:

    That sauce looks and sounds amazing! I hope salmon goes on sale soon so I can try this.

  4. Holli says:

    How did you find this recipe?? Saucebox is one of my favorite restaurants…this has to be fabulous. I cannot wait to try this!!

  5. andrea says:

    I saw the recipe years ago in Bon Appetit Magazine and have been making it ever since. I hope you like it!!! We’ve got so many good Portland restaurants…it’s fun to see their recipes published!

  6. Shu Han says:

    This looks really similar to a chilli soy marinated salmon I did a while ago but making a sauce to go over the salmon fillets sound even more brilliant!

  7. andrea says:

    My kids even liked the salmon…bonus!

  8. Thanks so much for linking up to THIS WEEK’S CRAVINGS. We enjoyed your recipe, but this week we are featuring all “EGG DISHES”, so we’d love for you to stop back by and link up an “EGG RECIPE”. Thanks so much!