Make your own barbecue sauce using sour-sweet tamarind instead of vinegar for a lower-sodium, Southeast Asian twist on a familiar condiment. Store leftover sauce for up to one week in an airtight container in the fridge. Use it on shrimp, roasted pork, or chicken. Serve with jasmine rice and lime wedges.
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.