Spicy Tamarind Rum Salmon |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Adapted from Tamarind Rum Glazed Shrimp Martini. Ingredients:
1/2 cup rum |
1/2 cup tamarind paste (or 1/4 c. tamarind concentrate) |
1/2 tablespoon jalapeno, chopped |
2 tablespoons brown sugar |
2 tablespoons tangy barbecue sauce |
1/2 tablespoon hot sauce, like sriracha (or to taste) |
1/2 tablespoon olive oil, plus some for salmon |
1 teaspoon fresh ginger, chopped |
1 teaspoon garlic, chopped |
3/4 teaspoon cornstarch |
2 tablespoons water |
2 (6 ounce) salmon fillets |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F.
2. Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
3. Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
4. Add rum mixture to skillet and simmer (medium-low) for 15 minutes.
5. Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
6. Place salmon filets in lightly greased baking dish.
7. Rub salmon lightly with olive oil, sprinkle with salt and pepper.
8. Pour sauce over salmon.
9. Bake 20-25 or until salmon flakes with a fork.
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