Saturday, June 15, 2013

Salmon with Holy Basil in a Tamarind-Honey Sauce

This is a fantastic weeknight dish. Other than the marinade time, the dish cooks up in about 10 minutes with very little prep work required. The sweet-tart sauce works beautifully with the salmon.

One year ago: Raw Rhubarb, Cucumber, and Mint Salad

Salmon with Holy Basil in a Tamarind-Honey Sauce (from 660 Curries)

1/2 tsp ground turmeric
1 lb boneless, skinless salmon fillet
1 tbsp honey
1 tsp coarse salt
1/2 tsp tamarind paste
2 tbsp mustard oil or canola oil
1/2 cup finely chopped scallions
3 slices fresh ginger cut into matchstrips (2.5"x1"x1/8")
2 fresh green chiles, stems removed and cut in half lengthwise
1/2 cup finely chopped fresh holy basil (or regular basil)

1. Sprinkle turmeric over both sides of salmon. Cover and refrigerate for 30 minutes - overnight.
2. Combine honey, salt, tamarind paste, and 1/4 cup water in small bowl. Whisk.
3. Heat oil in medium skillet over medium heat. Add fish and sear on both sides until light brown, 2 minutes each.
4. Pour tamarind-honey sauce over fish and sprinkle scallions, ginger, and chiles on top. Cover and braise until cooked to desired level, 3 - 5 minutes.
5. Lift fish onto serving platter. Stir basil into sauce. Spoon sauce over fish and serve.

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