Maple Tamarind Glazed Salmon
Tamirand is one of my new favorite flavors. It has both a deep savory and citrus flavor all in one easy-to-use paste and readily available at your local grocery store.
Tamarind comes from Africa, but is grown in Central and South America as well as Asia. Tamarind fruit appears as a a long, brown bean pod, with a hard exterior. Inside the pod is a fleshy, acidic pulp that's either sweet or sour depending on ripeness. The pulp has a slightly sticky, date-like texture.
Rich in vitamin C and magnesium, tamarind is known to be helpful for digestion and used medicinally for its anti-inflammatory properties.
Prep Time 5 minutes
Serves 4
Ingredients
4 (6-ounce) wild salmon filets
Parsley for topping
For the glaze:
2 tablespoons tamarind paste
1 tablespoon maple syrup
1 tablespoons grated fresh ginger
1 teaspoon extra-virgin olive oil
½ teaspoon red pepper flakes
Directions
Preheat the oven to 400 F. Prepare a sheet pan with parchment paper.
Pat the salmon fillets dry with paper towels. Sprinkle with salt and pepper and let sit for a few minutes while you prepare the glaze.
Combine glaze ingredients in a small bowl. Brush both sides of the salmon with the glaze, retaining about ⅓ of the glaze for the end of roasting. Roast for about 10-15 minutes until the internal temperature is 125 F.
Top with parsley and serve with your favorite roasted vegetables.
Enjoy!
