Coconut-Crusted Salmon With Tamarind Barbecue Sauce Recipe

Name: Coconut-Crusted Salmon With Tamarind Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 teaspoon canola oil; 1/2 cup chopped shallots; 1 tablespoon grated peeled fresh ginger; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 cup hot water; 1/2 teaspoon brown sugar; 1/4 teaspoon ground red pepper; 1 tablespoon sweet soy sauce; 1/2 teaspoon dark sesame oil; Salmon:; 3 tablespoons panko (Japanese breadcrumbs); 3 tablespoons flaked sweetened coconut; 1/8 teaspoon ground turmeric; 4 (6-ounce) salmon fillets (about 1 inch thick); 1/2 teaspoon kosher salt; 1/4 teaspoon ground coriander; 1/4 teaspoon freshly ground black pepper; Cooking spray

Servings: persons

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

1
To prepare sauce, heat canola oil in a medium saucepan over medium-high heat. Add shallots to pan; saute 2 minutes, stirring frequently. Add ginger and garlic; saute 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. 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. Remove from heat; stir in sweet soy sauce and dark sesame oil.
2
Preheat oven to 400u00b0.
3
To prepare salmon, combine panko, coconut, and turmeric in a shallow bowl. Sprinkle salmon evenly with salt, coriander, and pepper. Dredge fillets in panko mixture.
4
Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray. Add salmon fillets to pan, skin side up; cook 2 minutes. Carefully turn fillets over; place skillet in oven. Bake at 400u00b0 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Sauce:, 1 teaspoon canola oil, 1/2 cup chopped shallots, 1 tablespoon grated peeled fresh ginger, and more.

Yes, Coconut-Crusted Salmon With Tamarind Barbecue Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Crusted Salmon With Tamarind Barbecue Sauce

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