INGREDIENTS
1 Tbsp. vegetable or canola oil
1 1-lb. skin-on salmon fillet, cut into 4 equal pieces
Kosher salt and freshly ground black pepper
¼ cup kecap manis sweet soy sauce*
2 Tbsp. chili-garlic sauce
1 tsp. sesame oil
4 to 5 cups broccoli florets
Juice of 1 small lemon
¼ cup water or chicken broth
PREPARATION
• In a large nonstick skillet, warm the oil over medium-high heat.
• Season the salmon with salt and pepper to taste and place the salmon into the skillet skin side-down. Cover and cook 3 to 4 minutes.
• Whisk together the sweet soy sauce, the chili-garlic sauce and the sesame oil. Pour the sauce over the salmon and add the broccoli to the skillet. Add the lemon juice and water, cover and cook another 4 minutes, until a thermometer inserted into the thickest part of the fillet reaches 140 to 145 degrees.
• Remove the salmon from the pan and toss the broccoli in any remaining sauce. Serve immediately.
* Kecap manis is available at international groceries. You can make your own by combining equal parts soy sauce and brown sugar and cooking over low heat until it reaches a thick, syrupy texture.
This article appears in June 2018.