Grilled Tamarind Salmon Salad
From hoasabi 17 years ago
- 25 minutes to make
- Serves 2
This recipe was originally made for shrimps, but i've decided to apply the same cooking method to salmon and it's the best concoction yet! The garnishing was fried salmon skin from the filets :O) You can also pan fry this fish instead of grilling.
Ingredients
- 1 1/2 lb. salmon filet shopping list
- 1/4 cup tamarind puree concentrate *you can buy this at the asian grocery store. however, if you don't have this concentrate, you can buy the tamarind pulp (boiled about 1/4 cup pulp with 3/4 cup boiling water. pour it through a sifter or fine colander to get the juices and dispose the seeds* shopping list
- 1/4 cup rice wine vinegar shopping list
- 1/2 cup brown sugar shopping list
- 1 tsp. sriracha or any hot sauces shopping list
- 3 tbsp. shoyu (japanese soy sauce) shopping list
- 3 clove minced garlic shopping list
- 1-2 thai chili peppers sliced shopping list
- olive oil shopping list
- chopped green onions for garnish shopping list
How to make it
- In a sauce pan, combine the tamarind concentrate, rice wine vinegar, brown sugar, hot sauce and soy sauce. Bring mixture to a boil over high heat and stir often until it’s reduced to at least half the amount before. About 5-8 minutes. Put it aside
- Meanwhile, clean the salmon filet, pat it dry with paper towel and season both side with salt and pepper. Grill the salmon until done
- Placed the grilled salmon on a bed of salad.
- On a hot frying pan, pour in about 6 tbsp. of the tamarind mixture, minced garlic and thai chilies. Let it caramelized for about 2-3 min. over high heat.
- Then pour the sauce over the salmon and served
Pureed Tamarind Concentrate
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