These ridiculously amazing asian glazed salmon and crispy wedges are ready in an hour. The best part is there's no frying involved, and no boring dill & lemon combos. Just pure sticky-sweet-caramelisation and crispy edge sensations which will have you drooling for more.
Course Dinner, Main Course
Cuisine Asian, Australian
Keyword Asian Glazed Salmon and Wedges
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 2people
Ingredients
2salmon fillets
2mediumpotatoes, peeled, each cut into 8 wedges
2tbsp sunflower oil
a pinch of sea salt
For the glaze
1/4cupkecap manis (sweet soy sauce)
1/4cupsweet chilli sauce
1/4cuppeanut oil(see note below)
3clovesfresh garlic, minced
1/2tspfish sauce(about 4 dashes from the bottle)
Instructions
Bring a pot of salted water to a boil. Add wedges and cook for about 5 minutes, until firm on the inside but tender at the edges.Drain and place wedges in baking tray to cool slightly.
Meanwhile preheat the oven to 200°C / 400°F or 180°C fan forced.When wedges are cool enough to handle, drizzle with sunflower oil and lightly salt. Toss gently.Bake uncovered for 20-25 minutes, or until outer edges begin to form a light crisp skin.
Meanwhile, make the asian glaze by combining the kecap manis, sweet chilli sauce, oil, minced garlic and fish sauce. Mix well.
Remove wedges from the oven and place salmon fillets directly on wedges. Pour 2/3 of the asian glaze over both fillets and return to the oven to cook for 10 minutes.Finally, pour the remaining sauce over the fillets and return to the oven for 5 minutes until sauce caramelises, fish is cooked through, and potatoes are deeply golden. Serve.
Notes
1- If you choose to use sunflower, vegetable, or canola oil, consider adding a few drops of sesame oil for added flavour. I don't recommend olive oil for this glaze.2- Alternatively, pour all sauce over the fish and cook for 15 minutes until salmon is cooked through. The reason I don't use this method is because basting the fish twice layers the sauce over the fillets, resulting in a sweet, sticky, and caramelised finish.3- Air fryer variation: Air fryers cook significantly faster than ovens, so be sure to reduce the cooking times and temperatures accordingly. Check your appliance's manual for recommended instructions and cooking times.