Salmon Sort Ma-kham Sam Rod (Salmon in tamarind sauce)
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This menu I adapted from shrimp in tamarind sauce. I using fresh and smoked salmon for this recipe. I grilled salmon first and then cook a Tamarind sauce after. Then poor the sauce on top of the grilled salmon. Be sure not to overcook the salmon. Grilled salmon is ready when it flakes easily with a fork. Instructions for baking salmon are also included. The marinade is the best salmon marinade you will ever taste. The salmon marinade is also delicious on other seafood, as well as chicken and beef.
Ingredients:
1 fillet salmon1 tbsp extra-virgin olive oil1 tsp sesame oil1 tsp soy sauce1 tsp balsamic vinegarA pin of black pepper crackedA pin of AromasIngredient for Tamarind Sauce:
2 tbsp fried shallot1 tbsp fried garlic3 tbsp fish sauce1 tbsp sugar palm½ tsp chopped chilli¼ cup tamarind juicecoriander leaves (for garnishing)
How to cook:
Place salmon fillets in a in a medium bowl, add olive oil, sesame oil, soy sauce, balsamic vinegar, black pepper, aromas and combine all the ingredients together. Whisk together well. Marinate the salmon fillets in the refrigerator for 30 minutes.Heat oil in a non-stick pan over medium heat. Add marinate salmon on to lightly oil the grill grates.Grill the salmon for 10 minutes on a medium hot grill, or until salmon just flakes with a fork. Turn salmon over halfway through grilling. Turn off the stove and set aside.To make the tamarind sauce :
Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.Stir until the sauce is thickened. Then add chilli, shallot and garlic.Stir until all ingredients mixed well.Place hot steamed rice on serving place topped with grilled salmon.Pour the tamarind sauce over the grilled salmon.Garnish with coriander leaves and fry chili and serve immediately.
Enjoy ka!! ^^
Tan Kitchen - Thai Kitchen
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