Tamarind Glazed Salmon Recipes

TAMARIND AND HONEY GLAZED SALMON

Steps:

• Clean the salmon fillets and pat them with a kitchen towel to dry. Keep aside.
• While you are prepping the ingredients for the glaze, preheat a grill-pan on the stovetop.
• In a bowl, combine all the ingredients mentioned under 'glaze.'
• Brush some of the glaze onto both side of the salmon fillets. Use no more than 1/3 of the glaze.
• Transfer the fillets to the heated grill-pan and grill on one side for 3 minutes, until browned, then flip it over gently and grill the other side for 2 minutes.
• As the fish is grilling, in a small saucepan, warm up the rest of the glaze on medium heat. Let it heat for 3-4 minutes. Take it off the heat and let it cool.
• To serve, spoon the glaze over the salmon fillets and serve over rice or rice noodles.

TAMARIND GLAZED SALMON

Steps:

• puree all sauce ingredients in a blender.
• preheat broiler.
• line a broiler pan with aluminum foil.
• brush fillets with olive oil, them brush with tamarind sauce.
• season with salt& pepper.
• broil salmon for 6-8 minutes, adding more sauce halfway through.
• serve extra sauce alongside.

SWEET AND SPICY-GLAZED GRILLED SALMON

Steps:

• 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
• 2. Preheat a grill to medium.
• 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS

Steps:

• Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
• Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
• Meanwhile, place onion in a bowl of ice water and set aside.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
• Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
• Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

KECAP MANIS GLAZED SALMON WITH PINEAPPLE SALAD AND TAMARIND DRES

Steps:

• Combine marinade ingredients in bowl and add salmon leave to marinate in fridge for at least 4 hours.
• Bring glaze ingredients to boil in pan and simmer 1 minute. Cool. Strain.
• Combine all dressing ingredients in bowl.
• Preheat oven to 200 Degrees Celsius.
• Sear slamon steaks in pan (which can go in oven) with 1 tbs vegetable oil on presentation side.
• Turn steaks over and pour over marinade.
• Place pan in oven and bake for 5 to 20 minutes depending on taste.
• Combine salad ingredients and toss with dressing.
• Divide salad onto individual serving plates.
• Top with salmon and drizzle glaze around.