Pan-Fried Salmon with Chili Basil Sauce
Indulge in the vibrant flavors of Southeast Asia with this delightful recipe for Pan-Fried Salmon with Chili Basil Sauce. This dish combines the rich, buttery taste of salmon with a zesty, aromatic sauce, making it a perfect centerpiece for any meal. The interplay of fresh herbs, spices, and a hint of citrus elevates the dish to new heights, creating a culinary experience that is both refreshing and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon steaks | 500 grams (2 pieces) |
| Lime or lemon | 1 whole |
| Fresh basil leaves (Daun Kemangi) | 20 leaves (a handful) |
| Garlic cloves | 8 cloves |
| Tomatoes | 2 medium |
| Red onions | 4 cloves |
| Large red chilies | 2 whole |
| Bird’s eye chilies (cabai rawit) | 8 or to taste |
| Candlenuts (kemiri) | 2 whole |
| Salt | to taste |
| Black pepper | to taste |
| Sugar | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 30 grams |
| Fat | 20 grams |
| Carbohydrates | 10 grams |
| Fiber | 3 grams |
Instructions
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Marinate the Salmon: Begin by marinating the salmon steaks. Squeeze the juice of one lime or lemon over the salmon, ensuring to cover all surfaces. Season generously with salt and black pepper, allowing the flavors to meld for about 15 minutes.
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Prepare the Sauce Ingredients: In a pot, bring a small amount of water to a boil and briefly blanch the red onions, garlic, large red chilies, and tomatoes. This step softens the ingredients and prepares them for blending. Once blanched, remove the vegetables and drain them.
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Blend the Sauce: In a blender, combine the blanched vegetables. Blend until you achieve a smooth consistency. If you prefer a more traditional texture, you may choose to mortar and pound the ingredients (ngulek) instead. Add the candlenuts to the blender, along with a pinch of salt.
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Incorporate the Basil: Fold in the fresh basil leaves into the blended sauce. This will infuse the sauce with a fragrant aroma that complements the salmon beautifully.
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Pan-Fry the Salmon: Heat a non-stick frying pan or grill over medium heat. Add a splash of oil if desired, then gently lay the marinated salmon steaks in the pan. Cook for approximately 30 seconds on each side, or until the salmon reaches your desired level of doneness. Once cooked, transfer the salmon to a serving plate and set aside.
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Sauté the Sauce: In the same pan, pour the blended chili basil sauce. Sauté for about 1 minute to allow any excess moisture from the tomatoes to evaporate and to intensify the flavors.
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Serve: Generously spoon the aromatic chili basil sauce over the pan-fried salmon. Garnish with additional fresh basil leaves if desired, and serve immediately.
Tips for Perfect Salmon
- Cooking Time: Adjust the cooking time based on the thickness of your salmon steaks and your preferred level of doneness.
- Fresh Ingredients: For the best flavor, use fresh herbs and ripe tomatoes.
- Spice Level: Feel free to modify the amount of chilies according to your spice tolerance. The bird’s eye chilies can add significant heat!
This Pan-Fried Salmon with Chili Basil Sauce is not only a feast for the eyes but also a delicious way to enjoy a healthy and satisfying meal. Serve it alongside steamed rice or a fresh salad for a complete dining experience. Enjoy!
