Recipe courtesy of Melissa Gaman for Food Network Kitchen

Tamarind-Glazed Salmon with Cauliflower and Peas

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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.



  1. 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.
  2. 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.
  3. 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.