Tamarind and lime glazed salmon

Tamarind and lime-glazed salmon

14th Sep 2022 Recipes

With delicious tangy flavours, this tamarind and lime-glazed salmon recipe is perfect for adding more oily fish to your diet

Eating fresh tamarind is an experience like no other. The seeds are super tart with naturally occurring tartaric acid (cream of tartar). This tangy flavour works beautifully with the fatty salmon.

Fresh tamarind and tamarind concentrate are hard to come by in the supermarket, but if you have tamarind concentrate it’s more acidic, so halve the quantity in the recipe.

You’ll probably be able to find tamarind paste and tamarind sauce—please, please, please stay away from the sauce and pick up the paste. The sauce contains more sugar; the paste is straight blended tamarind, which is what we’ll be using in this recipe.

This is the perfect dish to wow guests at a dinner party; it’ll look and taste mega.

Ingredients

(Serves four)

1 Thai chilli, green or red, finely sliced
4 tbsp honey
6 tbsp soy sauce
1 tbsp fish sauce (optional)
2 garlic cloves, minced
5cm piece of ginger, minced
4 x 200g salmon fillets
50g tamarind paste, or juice of 1 lime and 1 tbsp honey
Juice of 2 limes
Small handful of mint and coriander, chopped
2 tbsp roasted peanuts, chopped

Method

Mix the chilli, honey, soy sauce, fish sauce, garlic and ginger together.
Line a deep oven tray with baking parchment and place the salmon skin side down. Pour the dressing over the salmon and marinate at room temperature for between 20 and 30 minutes.
When you’re ready to cook, preheat the oven to 230°C (210°C fan oven) Gas 8 and place the tray in the oven for nine minutes. The fish will take on a deep caramel colour and it will start to smell super fragrant.
Take out the fish and mix together the tamarind and lime juice. Glaze the fish with the tamarind dressing. Cover in loads of herbs and peanuts.

Taste and adjust as you eat; if you want more sourness, add lime. This goes great with fennel and cucumber slaw and a cold glass of rosé.

Taste Kitchen: Asia: Six Flavours to Suit Every Taste by Philli Armitage-Mattin (available to buy on Amazon)

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Banner photo credit: Phoebe Pearson