SOY�KAFFIR LIME GLAZED SALMON WITH LIME SUSHI RICE
This is a dish for teriyaki
salmon lovers, and for anyone
else who enjoys the combination
of smoky grilled fish with a
tart-sweet glaze. Here, the
traditional teriyaki orange
flavoring is replaced with
lime, and the fish is served
with lime-spiked rice.
This is delicious�and incredibly
easy to make.
Serves 4
4 salmon fillets, 6 to 8 ounces
each, preferably center-cut,
with skin
Kosher salt and freshly ground
black pepper to taste
1/4 cup Soy�Kaffir Lime Syrup
2 cups cooked sushi rice
Juice of 3 limes
2 tablespoons minced fresh chives
If your broiling element is in the oven,
place a heavy baking sheet on an oven
rack and preheat.
Otherwise, preheat the broiler with an
unperforated broiling tray in place.
Lightly season the salmon with salt and pepper.
Spray the hot baking sheet with nonstick
cooking spray and place the salmon, flesh
side down, on the sheet.
Broil the salmon until crispy and colored,
4 to 5 minutes.
Turn and using a pastry brush, brush the top
and sides of the salmon with some of the
syrup and continue broiling until done, 4 to 5
minutes for medium-rare.
Meanwhile, in a medium bowl, combine the hot
rice with the lime juice and chives, and mix
gently.
Mound some rice on each serving plate.
Brush the salmon with some of the remaining
syrup and, using a metal spatula, place it on
top of the rice.
Drizzle with the remaining syrup and serve.
SOY�KAFFIR LIME SYRUP
This reduction, which blends
the sweetness of caramely
turbinado sugar with the exotic
flavor of kaffir lime, is my
version of kecap manis, sweet
Indonesian soy sauce.
Kecap manis is part of the recipe,
but the mixture is made more
exciting with the addition of the
other flavor notes.
Makes 3 cups
Lasts 2 weeks, refrigerated
3 cups turbinado sugar, or brown sugar
2 cups naturally brewed soy sauce
2 cups kecap manis, or 2 more cups
soy sauce plus 2 more cups sugar
1 cup fresh lime juice
8 kaffir lime leaves (fresh or frozen),
crushed, or the zest of 1 large lime
In a nonreactive medium saucepan, combine
the sugar, soy sauce, kecap manis, lime
juice, and kaffir leaves.
Bring to a very gentle simmer over medium
heat, uncovered, being careful not to boil.
Reduce the liquid by about half or until
syrupy, 30 to 45 minutes.
(Test it for proper consistency
by drizzling some in a line on
a cold plate; it should resemble
maple syrup.)
Using a rubber spatula, press the syrup through
a fine sieve to strain out the leaves.
Let the syrup cool and use or store.
http://www.ming.com/simplyming/showrecipes2003/recipe10112003.htm
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