Tamarind Glazed Salmon and Tangerine Salsa

Tamarind Glazed Salmon

Serves 4

1 1/2 pounds fresh salmon filet*
3/4 cup Tamarind glaze
1 Tbsp. fennel seeds
1 Tbsp. freshly cracked black peppercorns

For the glaze:
3 Tbsp. tamarind paste (in block form)
1 cup hot water
6 dry panca peppers or 3 dried ancho chiles, stemmed, seeded and toasted
1/2 cup freshly squeezed orange juice
Juice of ½ lemon
2 cloves garlic, chopped
2 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 tsp. dry mustard
2 Tbsp. honey
Sea salt and freshly ground black pepper

Soften the tamarind in 1/2 cup of the hot water and push through a sieve. Soften the toasted chiles in the other 1/2 cup hot water and put in blender along with orange juice, lemon juice, garlic, red wine vinegar, olive oil and dry mustard. Puree until smooth, add the tamarind puree and the honey and blend well. Strain into a small sauce pot and simmer 5-10 minutes or until slightly thickened. Season with salt and pepper to taste.

Preheat broiler and season the salmon filets on all sides. Broil at close range to slightly brown the fish, about 2 minutes per side. Glaze each filet generously and sprinkle with fennel seeds and cracked pepper. Broil 2-3 minutes more, until fish is just cooked and glaze is bubbly, seeds are toasted. Serve immediately atop cumin scented cabbage and quinoa pilaf with tangerine salsa.

Tangerine Salsa

Makes 1 cup

6 tangerines, supremed
1/2 habanero pepper, seeded, fine julienne
1/2 small jicama, peeled and julienned
1/4 small red onion, fine julienne
1/2 bunch cilantro, rough chopped
sea salt and freshly ground black peppercorns

Combine all ingredients, season with salt and pepper. Store in refrigerator for up to 1 day.

Cumin-Scented Cabbage

3 oz. whole butter
2 tsps. whole cumin seeds
1/2 head cabbage, cored, sliced thin
1/2 lime, juiced
sea salt and freshly ground black peppercorns

Melt the butter with the cumin seeds on low flame and cook 4-5 minutes until aromas are released. Add cabbage, cover, and cook slowly, until cabbage is steamed and tender, but not overcooked. Season with salt and pepper and a squeeze of fresh lime. Serve immediately.

Quinoa Pilaf

1 Tbsp. unsalted butter
1/2 small white onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1 small bulb fennel, finely diced
1 cup organic quinoa, rinsed
1 3/4 cup water
sea salt and freshly ground black pepper to taste

Melt butter in a medium saucepan and add vegetables. Sweat over medium heat until onions are limp, about 5-6 minutes. Add Quinoa, increase heat to high and saute 2-3 minutes. Add water, salt and pepper, cover and cook 12-15 minutes or until quinoa is tender. Serve immediately.


Great news for all the salmon lovers out there! You can now purchase farmed salmon with an ASC or MSC label, from anywhere in the world, and know that the product is a Seafood Watch Good Alternative recommendation.

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