Coconut-Crusted Salmon with Tamarind Barbecue Sauce

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.

Preheat oven to 400°.

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.

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.