2 tablespoons extra-virgin olive oil
1/2 onion, diced
2 garlic cloves, minced
2 tablespoons ginger, minced
1 1/2 lb salmon, 4 fillets, lightly sprinkled with salt
1 jalapeno, sliced, ribs and seeds removed
1/4 cup low sodium soy sauce
1/4 cup kecap manis sedang *
2 green onions, sliced
In a medium saute pan, heat olive oil over medium heat. Add onion, garlic and ginger to pan and cook until onion is soft, approximately 5 minutes.
Reduce heat to medium low. Add the salmon fillets to the pan. Cover and cook approximately 3 minutes, depending on thickness.
Turn the fillets over, cover and cook the other side, approximately 2 minutes.
When the salmon is almost done add the jalapeno pepper, soy sauce and kecap manis sedang and let cook together for a few minutes more.
Remove the salmon to another plate. Let the sauce boil slightly and cook for approximately 5 minutes, allowing the sauce to thicken.
Pour the sauce over the salmon. Top salmon with green onions.
* A note about kecap manis sedang. It is basically an Indonesian semi-sweet soy sauce which can be used as a marinade for steaks, poultry and seafood or as a bbq sauce since it is very thick. This was my first time using it but will try it in other recipes. I bought mine at an ethnic grocery store for approximately $3. I did not look at the regular grocery store although you may be able to find it there.
adapted from chaosinthekitchen.com