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Tamarind is a spice, a sauce that I have learned to love. Said more correctly, have come to know. Tamarind is a tree found in Africa and Southeast Asia. This tamarind Salmon is so flavorful. I had a meal that I got through Plated, a prepared, proportion meal company. The problem, I froze the food when I got it and when I went back to use it, I could not find the directions. Improvisation. All good! I used the spices and sauces that were “in the Plated bag” but improvised to my flavor tastes. One other issue – I had not taken the salmon out of the freezer, so it was still frozen. Just steam it over low heat and it will be fine.
Ingredients:
- 2 salmon fillets
- 1/2″ fresh ginger
- 3 oz snap peas
- 1/2 cup edamame
- 2 packets (3 tsp) gluten free soy sauce
- 1 tbsp sesame oil
- 3 tsp tamarind sauce
- 1 tsp Worcestershire sauce
Directions:
Take the frozen salmon (ideally, the salmon would be fresh). Take the soy sauce, Worcestershire and tamarind sauce and cover pour over the salmon. Let marinade for as long as you have time, preferably a couple of hours. Heat a skillet on medium high and add the oil. When the oil is good and hot, add the salmon and marinade to the skillet. Cook on the first side for 2 minutes and flip to the second side. Put a cover on the skillet and let the salmon poach (defrost and cook). After 6 minutes or so, add in the edamame and snap peas and cook for 3 – 4 minutes.
Serve over celery root and Parsnip puree and enjoy!
This looks delicious!