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.
Coconut-Crusted Salmon with Tamarind Barbecue Sauce
cheflisa Posted: 04/03/09
Hollypop Posted: 07/12/10
This recipe was delicious. I couldn't find Tamarind Extract, so I substitued 1T sugar, 1T lime juice, and 1T soy sauce (found this online). The BBQ sauce was amazing. Will definitely make again.
JJ1916ohio Posted: 07/18/09
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.
tara31 Posted: 03/14/10
So many wonderful flavors that work well together. The bbq sauce is a must!
RulaLenski Posted: 01/25/12
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!
flowbleu Posted: 06/20/12
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!