Food Diaries: Caramelised Salmon

Salmon is one of my favourite fish, and when it’s sold at Sainsbury’s for £6 per two packs, we eat it pretty often too. The best way to cook it is wrapped in a sheet of aluminum foil, with a bit of olive oil drizzled over the top, in the oven for about 15 minutes. Served while still pink in the middle, it’s absolute bliss.

However, I do love pan-frying it with a bit of olive oil, then pouring a generous drizzle of ketjap manis (caramelised-tasting soy sauce from Indonesia – got mine in Brixy market, but it’s quite common, just got to know what the bottle looks like!) and some honey. Fry until still a bit pink and tender inside, and serve. As you can see from the photo, the ketjap manis turns the salmon almost black, and gives it a chicory/caramel taste. Beautiful served with a stir fry.