Advertisement
Grilled Salmon with Sticky Tamarind Sauce
- Serves
4
- Difficulty
Medium
- Ready in
25 min
Published 2018
Tamarind is one of my go-to ingredients for sauces or glazes. It’s practically calorie-free and I never tire of its sweet-and-sour vibes. I discovered naam jim jaew, a chilli-garlic tamarind sauce, in Bangkok, where it’s served alongside kai yang chicken. It works with any grilled meat or vegetables. Keep the skin on the salmon while it grills as it acts as a barrier and protects the fish from drying out.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I’m a big fan of Nisha Katona’s Tamarind Salmon and this makes a great more Thai version. Easy, tasty and with sticky rice a crowd pleaser.
We had a bit of a kitchen incident when tamari and tamarind got confused. Could have been a disaster, but we rescued the situation by switching gear and making Keith Floyd's Tamarind Chicken instead of the planned Japanese dish. It was excellent — if you've developed a taste for tamarind, give it a try…