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.
Wow, we loved this! So easy, delicious, and a savory change from our usual marinades for salmon. The salmon was moist but firm, and the BBQ sauce was outstanding. Like others said, it takes much longer than 10 minutes to reduce it to 1/4 cup. More like 30 minutes after reducing the temp to low. LOVEit!
I had a jar of tamarind concentrate in the refrigerator so thought I would try it in this recipe. I made it exactly as written, except I didn't have sweet soy sauce and used low sodium soy sauce. Served with curried mashed sweet potatoes and steamed broccoli with orange butter. I loved it! easy and quick, this would be a great recipe for company. Loved the flavor!
I thought this was fantastic and the salmon had an excellent flavor. I agree with the previous reviewer who said they thought the sauce should be sweeter. I ended up doubling the brown sugar and sweet soy sauce and next time I would probably slightly reduce the amount of tamarind extract I used. This is one of those recipes that also looks impressive plated.
I must preface this with the fact that I used a premade tamarind extract. I made the sauce as written and I thought it was unbalanced. Not that it was too tart but I thought BBQ sauce should be sweeter. I added another couple of TBS of sweet soy sauce. LOVED the coconut panko topping. Didn't feel like pan-searing so I toasted the panko & coconut, then topped the salmon and baked at 400.