Ingredients

  • 2 x 180g salmon fillets

    For the Sambal:

    80g lemongrass, sliced

    20g red chili, sliced

    50g shallots, sliced

    10g garlic, sliced 

    5g turmeric, sliced

    30g candlenuts, chopped

    50ml rice bran oil

    1 tbsp sweet soy sauce

    ½ tsp salt

     

    For the pickled vegetables:

    20g carrots, julienne

    35g Japanese cucumber, julienne

    35g pineapple, julienne

    5g ginger flower, julienne

    30g white cabbage, julienne

    30g red cabbage, julienne

    5g green chilli, julienne

    5g red chilli, julienne

    150ml white vinegar

    50ml honey

    15g chopped peanuts

     

Balinese Spiced Salmon with Pickled Vegetables
In partnership with FitThree
Recipe Courtesy of
FitThree

Balinese Spiced Salmon with Pickled Vegetables

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High in nutrients, low in fat and carbs, this delicious Balinese Spiced Salmon with Pickled Vegetables is a clear winner. Juicy salmon fillets are marinated overnight with an Indonesian-inspired sambal to bring out maximum flavor and heat. Once baked till moist and flaky, the salmon is served with pickled vegetables for a refreshing flavor contrast. Whip up this easy recipe for a healthy weeknight meal.
  • Easy
  • 10 min
  • 30 min
  • 5 min
  • 8 steps
  • 21 Ingredients
  • Easy
  • 8 steps
  • 21 Ingredients
  • 10 min
  • 30 min
  • 5 min

Directions

  1. Make the Sambal

    • Add the lemongrass, red chili, shallots, garlic, turmeric and candlenuts to a food processor and process until finely chopped (you can also do this by hand with a mortar and pestle).

    • Place in a small saucepan add the oil and sweet soy and cook on low and slow heat till softened and thickened – about 20-25 minutes.

    • Add the salt and remove from heat, allowing to cool.



  2. Marinate the salmon & pickle the vegetables

    • When the sambal is cooled, marinate the salmon with it overnight. Use about a teaspoon per fillet - the balance can be eaten as an accompaniment to the cooked dish.

    • For the vegetables, place the honey and vinegar in a saucepan and bring to a boil, allowing the honey to dissolve. 

    Remove from heat and allow to cool, then add the julienned carrot, Japanese cucumber, pineapple, ginger flower, white cabbage, red cabbage, green and red chili. Place in the refrigerator overnight to marinate.

    Marinate the salmon & pickle the vegetables


  3. Cook the salmon & serve!

    • Preheat the oven to 200°C and grill the salmon for 7 minutes.

    • When cooked, drain the pickled vegetables, toss in the chopped peanuts, and serve alongside the salmon.

    Cook the salmon & serve!


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    Ingredients
    • 2 x 180g salmon fillets

      For the Sambal:

      80g lemongrass, sliced

      20g red chili, sliced

      50g shallots, sliced

      10g garlic, sliced 

      5g turmeric, sliced

      30g candlenuts, chopped

      50ml rice bran oil

      1 tbsp sweet soy sauce

      ½ tsp salt

       

      For the pickled vegetables:

      20g carrots, julienne

      35g Japanese cucumber, julienne

      35g pineapple, julienne

      5g ginger flower, julienne

      30g white cabbage, julienne

      30g red cabbage, julienne

      5g green chilli, julienne

      5g red chilli, julienne

      150ml white vinegar

      50ml honey

      15g chopped peanuts

       

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