Tamarind Glazed Salmon Recipes
TAMARIND AND HONEY GLAZED SALMON
Grilled salmon served with a delicious tamarind and honey glaze, makes for a quick and delicious weeknight dinner
Provided by Shinta
Categories Main Course
Time 15m
Number Of Ingredients 9
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.
TAMARIND GLAZED SALMON
Make and share this tamarind glazed salmon recipe from Food.com.
Provided by chia2160
Categories Kosher
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- puree all sauce ingredients in a blender.
- preheat broiler.
- line a broiler pan with aluminum foil.
- brush fillets with olive oil, them brush with tamarind sauce.
- season with salt& pepper.
- broil salmon for 6-8 minutes, adding more sauce halfway through.
- serve extra sauce alongside.
POUSSINS WITH TAMARIND GLAZE
An exotic Indian dish, made using poussins
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
- Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least - overnight is ideal.
- Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.
- To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates. Serve with a mushroom risotto and poppadums.
Nutrition Facts : Calories 739 calories, Fat 43 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Protein 51 grams protein, Sodium 0.54 milligram of sodium
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- Add the tamarind paste, brown sugar and fish sauce. Adjust the heat to a simmer and cook for about 5 minutes to thicken a bit, then add the lime juice. Remove from the heat and transfer to a bowl. If using the chile, stir it in and let the sauce cool completely before serving.
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- In a medium skillet, cook the chipotle chiles over moderate heat, turning, until they are toasted, about 4 minutes. Let cool, then break up the chipotles and discard the stems and seeds.
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