SEARED SALMON WITH TAMARIND GLAZE

SEARED SALMON WITH TAMARIND GLAZE image

Categories Fish

Yield 4 servings

Number Of Ingredients 17

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For the glaze:
1/2 C tamarind pulp (about 4 oz, from Asian or Latin market)
1 tbsp canola oil
1 clove garlic
1 shallot, peeled and thinly sliced
1/2 ancho chile, stemmed and seeded
1/2 tsp coriander seed
pinch cumin powder
6 tbsp honey
2 tbsp fish sauce
juice and zest of 1/2 orange
1/2 cinnamon stick
For the salmon:
2 tbsp canola oil
4 1-inch thick salmon steaks, patted dry
salt and pepper
1 tbsp butter

Steps:

In a small saucepan, bring 1/2 cup of water to boil. Remove from heat and add the tamarind pulp in small chunks. Stir until the mixture is thick and the pulp has dissolved into the water to make a paste. Press the paste through a mesh sieve, reserving the sieved mixture in a bowl. Combine 1 tbsp of the oil, garlic, shallots, chile, coriander and cumin in a med saucepan over low heat and sweat until aromatic, stirring occasionally, 3 to 4 minutes. Add the tamarind-water paste, honey, fish sauce, orange juice and zest, and cinnamon. Simmer over medium-low heat for 10 minutes. Remove cinnamon stick and place the mixture in a blender. Blend until mixture thickens and resembles ketchup, about 2 minutes. Set aside. Heat the canola oil in a large saute pan over med high heat. Season salmon with salt and pepper and then add salmon to pan and sear until golden brown, about 6 to 7 minutes. Flip the salmon, cook another 2 minutes, then add the butter and baste the salmon with it until the butter begins to lightly brown, 2 more minutes. Remove from heat and brush with tamarind glaze.