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wahaca: mexican food at home - grilled salmon in smoky tamarind sauce

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    Source: marmadukescarlet.blogspot.nlReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, E
    MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 x salmon fillets

    2. marinade

    3. 4 tbsp tamarind paste

    4. 2 tbsp dark soy sauce (preferably Japanese)

    5. 3 tbsp sunflower oil

    6. juice of 2 x fresh limes

    7. 4 tbsp demerara sugar

    8. 3cm x fresh ginger, grated

    9. 2 x garlic cloves, finally chopped

    10. 2 x dried chipotle chillies, soaked in warm water and pounded to a paste (I used chillies from The Cool Chile Company )

    11. a handful of fresh mint leaves, roughly chopped

    12. a handful of fresh coriander leaves (and root), roughly chopped

    13. salt and freshly ground black pepper

    Instructions Jump to Ingredients ↑

    1. About 2 hours before cooking, combine all the marinade ingredients.

    2. Smother the salmon fillets with the marinade and set aside in the fridge for 2 hours (turning in the marinade at least once).

    3. Preheat the grill.

    4. Preheat a large frying pan and heat until smoking. Drizzle over a little oil and add the salmon fillets - skin-side down. (Make sure that you brush off as much of the marinade as possible). Fry for 5 to 6 minutes.

    5. Place the frying pan under the grill (keeping the frying pan handle away from the heat source!) and grill for 3 to 4 minutes.

    6. Wrap the fillets in foil and set aside.

    7. Pour the marinade through a sieve into a small saucepan and heat gently. Bring to the boil and reduce until thick and sticky.

    8. Serve with rice, greens, the sticky sauce and a salsa.

    9. tips:

    10. The marinade makes a great sauce for ribs too.

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