Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tamarind-Glazed Salmon with Cauliflower and Peas
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 20 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 80 milligrams
- Sodium
- 608 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 5 grams
- Protein
- 38 grams
- Sugar
- 13 grams
The tangy, almost sour, flavor of tamarind is mixed with a bit of sugar to create a glaze that offsets the richness of salmon in this 35-minute dish. Wait until the tamarind and sugar mixture caramelizes in the skillet before applying it to the salmon — it'll give it an extra-special depth of flavor unlike any you've had before.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 20 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 80 milligrams
- Sodium
- 608 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 5 grams
- Protein
- 38 grams
- Sugar
- 13 grams
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven and place a rimmed baking sheet on the lower rack; preheat to 450 ̊ F. Toss the cauliflower, shallots, cumin, 1/2 teaspoon salt, a few grinds of pepper and 3 tablespoons coconut oil in a large bowl until well coated. Spread on the hot baking sheet in a single layer and roast, tossing once, until browned and tender, about 30 minutes, stirring in the peas in the last 5 to 7 minutes of cooking.
- Meanwhile, make the glaze: Whisk the brown sugar, tamarind paste, ginger and 1 teaspoon water until smooth; season with salt and pepper. Rub a heaping tablespoon of the tamarind glaze on the salmon and season with salt and pepper. Heat the remaining 1 tablespoon coconut oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the salmon and spread the remaining tamarind glaze on top. Transfer the skillet to the upper oven rack and roast until the salmon is cooked through and just a bit rosy in the center, 6 to 7 more minutes.
- Sprinkle the serrano and cilantro over the cauliflower mixture and toss well; season with salt. Divide among plates along with the salmon. Sprinkle the salmon with cilantro leaves.
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