Tamarind-Glazed Salmon with Cauliflower and Peas
- Level: Easy
- 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
- Total: 35 min
- Active: 35 min
Ingredients
1 pound cauliflower florets, large pieces halved
2 large shallots, cut into thin wedges
1 teaspoon cumin seeds, lightly crushed
Kosher salt and freshly ground pepper
1/4 cup coconut oil, melted if solid
3/4 cup frozen peas, thawed
2 tablespoons plus 1 teaspoon packed light brown sugar
1 tablespoon tamarind paste
1 teaspoon freshly grated ginger
4 6-ounce salmon fillets (preferably wild)
1 serrano chile pepper, chopped
1/2 cup packed roughly chopped fresh cilantro, plus leaves for garnish
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.