Salmon with tamarind sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon fillet, 6 oz | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Turmeric, ground |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Oil; divided |
| 2 | teaspoons | Garlic; minced |
| 2 | teaspoons | Soy sauce, thin |
| 1 | teaspoon | Fish sauce |
| 2 | tablespoons | Sugar, brown |
| ¼ | cup | Tamarind liquid |
| 1 | Chile serrano; sliced | |
| 3 | tablespoons | Scallion; chopped |
| Cilantro; for garnish | ||
Directions
Rinse fillets and pat dry. Combine salt, turmeric, and pepper. Rub each fillet with some of the turmeric mixture. Lightly coat fillets with one tbsp oil. Place fillets, skin side down, on lightly oiled grill over medium heat; cook until done. Place on platter and keep warm. In small stainless steel frypan, heat remaining one tbsp oil over low heat. Add garlic and saute until lightly browned. Add soy sauce, fish sauce, sugar and tamarind liquid. Bring to a boil over medium heat and add more brown sugar if desired. Reduce heat and simmer about two minutes or until sauce is slightly thickened. Add peppers and green onions to sauce and simmer for one minute to blend flavors. Pour evenly over fish and garnish with cilantro. Makes four servings.