Grilled Tamarind Salmon Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe was originally made for shrimps, but i've decided to apply the same cooking method to salmon and it's the best concoction yet!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 |
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 |
1/4 cup rice wine vinegar |
1/2 cup brown sugar |
1 tsp. sriracha or any hot sauces |
3 tbsp. shoyu (japanese soy sauce) |
3 clove minced garlic |
1-2 thai chili peppers sliced |
olive oil |
chopped green onions for garnish |
Directions:
1. 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
2. Meanwhile, clean the salmon filet, pat it dry with paper towel and season both side with salt and pepper. Grill the salmon until done
3. Placed the grilled salmon on a bed of salad.
4. 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.
5. Then pour the sauce over the salmon and served
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