South Indian Tamarind Glazed Salmon

By • June 27, 2016 0 Comments

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Author Notes: This salmon has all the wonderful flavors and aromas of South India - tamarind, coconut and curry leaf.ohlittlemustardseed


Serves 2

  • 2 wild-caught salmon fillets (skin on)
  • 1 medium-sized shallot, finely diced
  • 2 garlic cloves, finely diced (or 1/2 teaspoon garlic powder)
  • 2-3 curry leaves
  • 1 tablespoon virgin coconut oil
  • 3 tablespoons tamarind concentrate (not pulp)
  • 1 1/2 teaspoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons light brown cane sugar
  • 1 /2 teaspoons red chili powder
  • 1/4 teaspoon freshly ground black pepper
  • pinches salt (to taste)
  • few torn cilantro leaves (fresh)
  • red onion, finely sliced (optional)
  1. Add the finely diced shallots and garlic to a saucepan/pot coated with coconut oil, over medium heat, and sauté until translucent.
  2. Once the shallots and garlic become aromatic, add 2-3 *curry leaves. *You can purchase curry leaves at your local Indian grocery/market.
  3. Next, lower the heat and add in the honey, brown sugar, soy sauce and tamarind concentrate and reduce until a thick glaze/syrup-like consistency forms. Add your remaining dry spices (red chili powder, salt and freshly ground pepper) and mix well. Keep an eye on it and keep stirring to avoid sticking/burning.
  4. Turn off heat once desired consistency is achieved and allow to cool.
  5. Coat your salmon fillets with a good pinch of freshly ground black pepper and salt on both sides. Brush on the cooled tamarind reduction and let it marinade in the fridge for an hour, at the least.
  6. Once marinade time is up, pre-heat oven to 400 degrees F.
  7. Transfer your salmon to a baking tray lined with foil. Pop your salmon, skin side down, and brush any remaining glaze over the salmon, including the sides.
  8. Cook your salmon for 8-10 minutes per fillet (depending on your oven) to avoid overcooking. If you want to get a nice caramelization on the top, turn your broiler on right before taking it out.
  9. Top with a few pieces finely sliced red onion or fresh cilantro and serve over a bed of plain, steamed basmati or lemon rice.

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