Peter Gordon's Baked Salmon Fillet with Sweet Chilli and Kecap Manis

Baked Salmon Fillet with Sweet Chilli and Kecap Manis

The salmon in this incredibly quick and easy recipe can be either baked as a whole side or portioned and grilled on the bbq.  Top with fresh coriander or Vietnamese mint.

1 side of fresh salmon, boned

4T sweet chilli sauce

4T kecap manis (Asian sweet chilli sauce)

juice of 1 lemon

2T chopped coriander or Vietnamese mint

Combine the sweet chilli sauce, kecap manis and lemon juice, and spoon over the salmon.  For oven baking, use a whole salmon side.  Place the salmon on a greased baking sheet, skin side down, and bake at 180ºC for 7-9 minutes for rare, 13-15 minutes for well done.

BBQ – to chargrill or BBQ, cut the salmon into portions approximately 2 cm wide, place the salmon skin side down on a bbq hot place to sear the base, then turn over onto the grill to achieve the blackened line effect and cook for approximately 5-7 minutes.  To serve place the salmon on a platter and garnish with the chopped coriander or mint.  Serves 8-10.  Peter Gordon.