Spicy Tamarind Rum Salmon Recipes

TAMARIND AND HONEY GLAZED SALMON

Steps:

• Clean the salmon fillets and pat them with a kitchen towel to dry. Keep aside.
• While you are prepping the ingredients for the glaze, preheat a grill-pan on the stovetop.
• In a bowl, combine all the ingredients mentioned under 'glaze.'
• Brush some of the glaze onto both side of the salmon fillets. Use no more than 1/3 of the glaze.
• Transfer the fillets to the heated grill-pan and grill on one side for 3 minutes, until browned, then flip it over gently and grill the other side for 2 minutes.
• As the fish is grilling, in a small saucepan, warm up the rest of the glaze on medium heat. Let it heat for 3-4 minutes. Take it off the heat and let it cool.
• To serve, spoon the glaze over the salmon fillets and serve over rice or rice noodles.

SPICY TAMARIND RUM SALMON

Steps:

• Preheat oven to 350°F.
• Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
• Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
• Add rum mixture to skillet and simmer (medium-low) for 15 minutes.
• Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
• Place salmon filets in lightly greased baking dish.
• Rub salmon lightly with olive oil, sprinkle with salt and pepper.
• Pour sauce over salmon.
• Bake 20-25 or until salmon flakes with a fork.

COCONUT RUM SALMON

Steps:

• Preheat oven 350 fan on low.
• Boil rum and sugar for 3 minutes.
• Cool rum sugar and add molasses.
• Baste salmon with rum sauce.
• press coconut on salman and dust with paprika.
• Bake for 8 minutes basting halfway.
• Serve with unused sauce on top.

RUM SALMON

Steps:

• Place salmon flesh side down in a large dish.
• Pour marinade over fish,and marinade over night in refridgerator.
• Wrap in foil and barbecue for 20-30 minutes or until it flakes easily.