Coconut-Crusted Salmon with Tamarind Barbecue Sauce

7 Reviews
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Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 1 salmon fillet and 2 tablespoons sauce)
By Kathy Kitchens Downie, RD
October 2008
RECIPE BY Cooking Light

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.

Ingredients

  • Sauce:
  • 1 teaspoon canola oil
  • 1/2 cup chopped shallots
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup hot water
  • 3 tablespoons Tamarind Extract
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon sweet soy sauce
  • 1/2 teaspoon dark sesame oil
  • Salmon:
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 3 tablespoons flaked sweetened coconut
  • 1/8 teaspoon ground turmeric
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutritional Information

  • Calories 281
  • Caloriesfromfat 40%
  • Fat 12.5g
  • Satfat 3.5g
  • Monofat 5.1g
  • Polyfat 2.8g
  • Protein 32.1g
  • Carbohydrate 8.3g
  • Fiber 0.9g
  • Cholesterol 80mg
  • Iron 0.9mg
  • Sodium 409mg
  • Calcium 25mg

How to Make It

Step 1

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.

Step 2

Preheat oven to 400°.

Step 3

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.

Step 4

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.

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Ratings & Reviews

flowbleu's Review

tara31
June 20, 2012
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!

RulaLenski's Review

JillyBell
January 25, 2012
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!

Hollypop's Review

cheflisa
July 12, 2010
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.

tara31's Review

flowbleu
March 14, 2010
So many wonderful flavors that work well together. The bbq sauce is a must!

JJ1916ohio's Review

RulaLenski
July 18, 2009
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.

cheflisa's Review

Hollypop
April 03, 2009
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.

JillyBell's Review

JJ1916ohio
March 31, 2009
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