Salmon with Tamarind Sauce
Submitted by catonl
Grilled salmon fillets rubbed with turmeric and black pepper, then topped with a tangy-sweet tamarind sauce loaded with garlic, serrano chiles, and green onions. Bold Southeast Asian flavors in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf your salmon routine needs a serious wake-up call, this tamarind sauce is it.
The fillets get a simple rub of turmeric, salt, and black pepper before hitting the grill skin-side down.
While they cook, you build a quick stovetop sauce with garlic, soy sauce, fish sauce, brown sugar, and tangy tamarind liquid, finished with sliced serrano chiles and green onions.
The result is that sweet-sour-salty-spicy balance that makes Southeast Asian cooking so addictive.
The whole thing comes together in about 30 minutes, and the sauce does all the heavy lifting.
Chef Tips
- Grill the fillets skin-side down and resist the urge to flip too early. The skin will release naturally when it’s ready
- Taste the sauce before pouring. If it needs more sweetness, add a bit more brown sugar
- Use a stainless steel pan for the sauce since tamarind can react with non-stick coatings
- Garnish generously with fresh cilantro. It brightens everything up
Ingredients
Directions
Rinse fillets and pat dry.
Combine salt, turmeric, and pepper.
Rub each fillet with some of the turmeric mixture.
Lightly coat fillets with 1 tablespoon 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 1 tablespoon oil over low heat.
Add garlic and sauté 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.
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