Slow-Roasted Salmon With Tamarind, Ginger And Chipotle Recipe

Name: Slow-Roasted Salmon With Tamarind, Ginger And Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2t ground chipolte peppers (depending on preference); 4 cloves; 1 tablespoon cumin seeds; 1 teaspoon black peppercorns; 3 tablespoons vegetable oil, plus more for the baking dish; 2-3 large garlic cloves, minced; 3 medium shallots, minced; 2 tablespoons minced fresh ginger; 2 tablespoons jarred tamarind puree; 2 tablespoons pure maple syrup; (or substitute 4T of orange marmalade); Kosher salt; 3 1/2 lb whole fillet of skinned salmon; Flaky sea salt, for sprinkling

Servings: persons

1-2t ground chipolte peppers (depending on preference)
4 cloves
1 tablespoon cumin seeds
1 teaspoon black peppercorns
3 tablespoons vegetable oil, plus more for the baking dish
2-3 large garlic cloves, minced
3 medium shallots, minced
2 tablespoons minced fresh ginger
2 tablespoons jarred tamarind puree
2 tablespoons pure maple syrup
(or substitute 4T of orange marmalade)
Kosher salt
3 1/2 lb whole fillet of skinned salmon
Flaky sea salt, for sprinkling

1
1.In a spice grinder, combine the chipotles, cloves, cumin seeds and peppercorns and grind to a powder.
2
2. In a skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 3-5 minutes. Stir in the ground spices and cook until fragrant, about 2 minutes. Add the tamarind and maple syrup and season with a big pinch of kosher salt.
3
4.May grill over cedar board or preheat the oven to 300u00b0. Lightly season the salmon with kosher salt. Oil a large glass or ceramic baking dish. Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes.
4
5.Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve.
5
Make Ahead
6
The spice paste can be refrigerated overnight.

1047

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 14 ingredients. The key ingredients include: 1-2t ground chipolte peppers (depending on preference), 4 cloves, 1 tablespoon cumin seeds, 1 teaspoon black peppercorns, and more.

Yes, Slow-Roasted Salmon With Tamarind, Ginger And Chipotle 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.

Slow-Roasted Salmon With Tamarind, Ginger And Chipotle

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