Created and Tested by Dr Michael Dunn - Chiropractor and tried and approved by Cyndi. Yum!
Make up sauce by combining, kecap manis, tamari, lime zest and chilli.
Finely chop 1 stalk of lemon grass and mix with 1 teaspoon of oil and spread on baking dish as a bed for the salmon.
Place salmon skinned side down on the bed of lemon grass and brush with sauce and place in oven at 200C for 10 min.
Remove dish and brush with sauce, place in oven on high shelf with fan forced grill turned on for an additional 7 to 10 mins - cooked to your liking.
Brush with remainder of sauce and a few sprigs of coriander over the top.
Sear cut limes in hot pan with rapadura sugar (until caramelised) squeeze lime and sugar over salmon.
Serve with salad and mashed potato.
Ingredients
Directions
Make up sauce by combining, kecap manis, tamari, lime zest and chilli.
Finely chop 1 stalk of lemon grass and mix with 1 teaspoon of oil and spread on baking dish as a bed for the salmon.
Place salmon skinned side down on the bed of lemon grass and brush with sauce and place in oven at 200C for 10 min.
Remove dish and brush with sauce, place in oven on high shelf with fan forced grill turned on for an additional 7 to 10 mins - cooked to your liking.
Brush with remainder of sauce and a few sprigs of coriander over the top.
Sear cut limes in hot pan with rapadura sugar (until caramelised) squeeze lime and sugar over salmon.
Serve with salad and mashed potato.
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