Coconut-Crusted Salmon with Tamarind Barbecue Sauce

Name: Coconut-Crusted Salmon with Tamarind Barbecue Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons brown sugar; 1 teaspoon canola oil; 1 teaspoons dark sesame oil; 1 Tbsp grated peeled fresh ginger; 2 garlic cloves, minced; 0 teaspoons ground coriander; 0 teaspoons ground red pepper; 0 teaspoons ground turmeric; 1 teaspoons kosher salt; 3 Tbsps panko (Japanese breadcrumbs); 680 grams salmon fillets (about 1 inch thick); 118 milliliters chopped shallots; 1 Tbsp sweet soy sauce; 3 Tbsps flaked sweetened coconut; 3 Tbsps Tamarind Extract; 1 Tbsp tomato paste; 237 milliliters hot water

The recipe Coconut-Crusted Salmon with Tamarind Barbecue Sauce could satisfy your American craving in roughly 45 minutes. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. This main course has 390 calories, 36g of protein, and 16g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your Father's Day event. It is a good option if you're following a dairy free and pescatarian diet. If you have coconut, soy sauce, ground turmeric, and a few other ingredients on hand, you can make it. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert.

Instructions

To prepare sauce, heat canola oil in a medium saucepan over medium-high heat.

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Canola Oil

Sauce

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Sauce Pan

Add shallots to pan; saut 2 minutes, stirring frequently.

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Shallot

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Frying Pan

Add ginger and garlic; saut 1 minute, stirring constantly.

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Garlic

Ginger

Add tomato paste; cook 1 minute, stirring constantly.

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Tomato Paste

Add 1 cup hot water, Tamarind Extract, brown sugar, and ground red pepper; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

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Ground Cayenne Pepper

Tamarind Extract

Brown Sugar

Water

Remove from heat; stir in sweet soy sauce and dark sesame oil.

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Dark Sesame Oil

Kecap Manis

Preheat oven to 40

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Oven

To prepare salmon, combine panko, coconut, and turmeric in a shallow bowl.

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Turmeric

Coconut

Salmon

Panko

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Bowl

Sprinkle salmon evenly with salt, coriander, and pepper. Dredge fillets in panko mixture.

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Coriander

Pepper

Salmon

Panko

Salt

Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add salmon fillets to pan, skin side up; cook 2 minutes. Carefully turn fillets over; place skillet in oven.

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Salmon Fillets

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Frying Pan

Oven

Bake at 400 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoons

brown sugar 1teaspoon

canola oil 1teaspoons

dark sesame oil 1Tbsp

grated peeled fresh ginger 2

garlic cloves, minced 0teaspoons

ground coriander 0teaspoons

ground red pepper 0teaspoons

ground turmeric 1teaspoons

kosher salt 3Tbsps

panko (Japanese breadcrumbs)680grams

salmon fillets (about 1 inch thick)118milliliters

chopped shallots 1Tbsp

sweet soy sauce 3Tbsps

flaked sweetened coconut 3Tbsps

Tamarind Extract 1Tbsp

tomato paste 237milliliters

hot water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.