Salmon Sort Ma-kham Sam Rod (Salmon in tamarind sauce)

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)


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.

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