Coconut-Crusted Salmon with Tamarind Barbecue Sauce

Coconut-Crusted Salmon with Tamarind Barbecue Sauce
Photo by Randy Mayor

Ingredients

  • Salmon:
  • ½ teaspoon dark sesame oil
  • ½ teaspoon dark sesame oil
  • ½ teaspoon kosher salt
  • ½ teaspoon kosher salt
  • 1 cup hot water
  • 1 cup hot water
  • + 35 more ingredients
    • 1 tablespoon grated peeled fresh ginger
    • 3 tablespoons panko (Japanese breadcrumbs)
    • 4 (6-ounce) salmon fillets (about 1 inch thick)
    • 1 teaspoon canola oil
    • 4 (6-ounce) salmon fillets (about 1 inch thick)
    • 1 teaspoon canola oil
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon sweet soy sauce
    • 1 tablespoon sweet soy sauce
    • 3 tablespoons flaked sweetened coconut
    • 3 tablespoons flaked sweetened coconut
    • 1/8 teaspoon ground turmeric
    • 1/8 teaspoon ground turmeric
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground coriander
    • 3 tablespoons panko (Japanese breadcrumbs)
    • Cooking spray
    • Cooking spray
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • Sauce:
    • Sauce:
    • 1 tablespoon tomato paste
    • ¼ teaspoon ground red pepper
    • Salmon:
    • ½ teaspoon brown sugar
    • ½ teaspoon brown sugar
    • ¼ teaspoon ground red pepper
    • 1 tablespoon tomato paste
    • 3 tablespoons Tamarind Extract
    • 3 tablespoons Tamarind Extract
    • ½ cup chopped shallots
    • ½ cup chopped shallots

1. To prepare sauce, heat canola oil in a medium saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes, stirring frequently. Add ginger and garlic; sauté 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add 1 cup hot water, Tamarind Extract, brow...

View full recipe at My Recipes

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