Coconut Crusted Salmon with Tamarind Barbeque Sauce

By michaelmeiner

Ingredients

• SAUCE
• 1 teaspoon canola oil
• 1/2 cup chopped shallots
• 1 Tablespoon grated fresh ginger
• 2 cloves garlic -- minced
• 1 Tablespoon tomato paste
• 1 cup hot water
• 3 Tablespoons tamarind sauce
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground red pepper
• 1 Tablespoon soy sauce
• 1/2 teaspoon dark sesame oil
• SALMON
• 3 Tablespoons panko
• 3 Tablespoons flaked, sweetened coconut
• 1/8 teaspoon turmeric
• 4 salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper

Details

Servings 1

Preparation

Step 1

To prepare sauce: heat canola oil in medium saucepan over medium high heat. Add shallots to pan; saute 2 minutes, stirring frequently. Add ginger and garlic; saute 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1 cup hot water, tamarind sauce, brown sugar, and red pepper. Bring to a boil. Reduce heat, simmer for 10 minutes, stirring occasionally. Remove from heat and stir in soy sauce and sesame oil.

Preheat oven to 400.

Combine panko, coconut and turmeric in shallow bowl. Sprinkle salmon evenly with salt, pepper and coriander. Dredge fillets in panko mixture. Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray. Add salmon fillets to pan, skin side up. Cook 2 minutes. Turn fillets over; place skillet in oven and cook for 6 minutes.

Serve with sauce.