Coconut-Crusted Salmon with Tamarind Barbecue Sauce

By polledl

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
• 3 tablespoons Tamarind Extract
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground red pepper
• 1 tablespoon sweet soy sauce
• 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

Preparation

Step 1

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