Indonesian Salmon
1/2 cup ketchup
2 tbsp. soy sauce
2 tbsp. red wine vinegar
2 tbsp. honey mustard
2 tsp. curry powder
2 tsp. ground cumin
1 tsp. Tabasco
salt to taste
4 6 oz. salmon fillets
1/4 cup fresh cilantro, chopped
In a small bowl, combine the
ketchup, soy sauce, vinegar, mustard, curry, cumin, Tabasco,
and salt. Refrigerate for 1 hour.
Light a grill or heat a grill pan. Grill the salmon over medium-hot heat
for about 6 minutes
per side or until crisp on the outside. Stir the cilantro into the
ketchup sauce and generously brush about half of the sauce on the cooked salmon.
Heat the
remaining sauce until bubbling. Transfer the salmon to plates to serve and
pass the
rest of the sauce to serve alongside.
