I got this recipe from Cooking Light magazine, October 2008. It was delicious. I paired it with roasted cauliflower and garlic for D's birthday. I spent weeks looking for tamarind extract, but ultimately I didn't need it. Tamarind concentrate worked, and tamarind paste would have worked just as well. We found the tamarind concentrate at Sahadi's.Barbeque Sauce
1 tsp canola oil
1/2 cup chopped shallots
1 tblsp peeled and chopped fresh ginger
2 cloves garlic, minced
1 tblsp tomato paste
1 cup hot water
1 tblsp mirin (sweet cooking wine)
3 tblsp tamarind concentrate
3 tblsp brown sugar
1/4 tsp ground red pepper
1 tblsp tamari
1 tsp toasted sesame oil
Salmon
1 lb nice piece of salmon
3 tblsp panko
3 tblsp flaked coconut*
1/8 tsp ground tumeric
1/2 tsp kosher salt
1/4 tsp ground coriander
1/4 tsp freshly ground black pepper
olive oil cooking spray
To make the barbeque sauce, heat oil in a cast iron pan. Add shallots, sautee 2 minutes; add the ginger and the garlic and sautee for another minute, stirring constantly. They will start to key sticky. Add tomato paste, cook another minute, stirring constantly. Add 1 cup of hot water, tamarind extract, mirin, brown sugar and ground red pepper, bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Remove from the heat and then stir in tamari and sesame oil. Set aside or refrigerate.
Preheat the oven to 400 degrees. To prepare the salmon, combine the panko, coconut and tumeric in a shallow bowl. Sprinkle the salmon evenly with salt, coriander, and pepper. Dredge fillets in panko mixture. Heat your cast iron pan again and pour in about 2 tblsp oil. Add salmon to the pan and cook for 2 minutes. Carefully turn the fish over and cook the same on the other side. Stick in the oven for about 6 minutes. Serve with a tblsp of the barbeque sauce and a nice, roasted vegetable (I used cauliflower).
*The recipe called for sweetened coconut. I used 2 tblsp unsweetened coconut and 1 tblsp sweetened coconut.
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