Spicy Tamarind Rum Salmon Food

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

RUM MARINATED SALMON

Steps:

• Prepare the marinate by combining the olive oil, dark rum, sesame oil, soy sauce, maple syrup, minced garlic, and tabasco sauce. Stir with whisk to combine.
• Add the salmon to a large Ziplock bag and pour the marinade over the salmon.
• Remove all the air from the Ziplock bag and place the salmon in the fridge for at least 5 hours or even overnight! Turn the bag over at least once during the marinating time, to ensure that the salmon gets infused with all the yummy flavors!
• When ready to cook, heat your grill and then place the salmon fillet (or fillets) skin side down on the grill. If cooking 4 individual fillets, you'll want to cook them for 5-7 minutes. If cooking one large fillet, cook for 10-15 minutes depending on the thickness and size.
• Make sure and check the thickest part of the salmon, before taking it off the grill!

SPICY SALMON RECIPE

Steps:

• Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
• In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
• To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.

SPICY TAMARIND RUM SALMON

Steps:

• Preheat oven to 350°F.
• Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
• Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
• Add rum mixture to skillet and simmer (medium-low) for 15 minutes.
• Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
• Place salmon filets in lightly greased baking dish.
• Rub salmon lightly with olive oil, sprinkle with salt and pepper.
• Pour sauce over salmon.
• Bake 20-25 or until salmon flakes with a fork.

SHRIMP IN SPICY TAMARIND SAUCE

Steps:

• To make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce, and chile sauce and stir to dissolve the sugar. Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary. Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
• Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and press gently to drain well.
• In a wok or large skillet, heat the oil over high heat until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked. They will release juice and look shiny.
• Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving. The sauce will reduce to a thickish consistency in 2 to 3 minutes.
• Transfer the shrimp and sauce to a deep plate or shallow bowl. Garnish with the cilantro and serve immediately.
• Refreshing Peeled Shrimp
• Most shrimp sold in the United States are frozen, so whenever I use peeled raw shrimp in a recipe, I like to return a bit of the sea to them. I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water. This simple step gives the shrimp a fresher flavor.

COCONUT RUM SALMON

Steps:

• Preheat oven 350 fan on low.
• Boil rum and sugar for 3 minutes.
• Cool rum sugar and add molasses.
• Baste salmon with rum sauce.
• press coconut on salman and dust with paprika.
• Bake for 8 minutes basting halfway.
• Serve with unused sauce on top.

RUM SALMON

Steps:

• Place salmon flesh side down in a large dish.
• Pour marinade over fish,and marinade over night in refridgerator.
• Wrap in foil and barbecue for 20-30 minutes or until it flakes easily.

INDIAN SPICED SALMON

Steps:

• Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
• Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

TOMATO & TAMARIND FISH CURRY

Steps:

• Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
• Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.