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Categories:Viewed: 111 - Published at: 2 years ago
Ingredients
- 1/2 cup ketchup
- 2 tablespoons kecep manis or double soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons honey mustard
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon Tabasco
- 1/2 teaspoon salt
- Four 6-ounce skinless salmon fillets
- 1/4 cup coarsely chopped cilantro
Method
- In a small bowl, combine the ketchup, kecep manis, vinegar, mustard, curry powder, cumin, Tabasco and salt.
- Refrigerate for at least 1 hour.
- Light a grill or heat a grill pan.
- Grill the salmon over a medium-hot fire for about 6 minutes per side, or until browned and crisp on the outside but still slightly rare inside.
- Stir the cilantro into the ketchup sauce and generously brush about half of the sauce on the cooked salmon.
- Heat the remaining sauce just until bubbling.
- Transfer the salmon to plates and serve; pass the remaining sauce alongside or refrigerate for another use.
