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 Hosted By
Janine & Terry |
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8 wild salmon fillets (5-6 ounces each) with skin cut in half |
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1/2 cup Tamarind Barbecue Sauce, plus additional for serving (recipe follows) |
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1 cup tamarind (or mango) concentrate |
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2/3 cup packed dark brown sugar |
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6 chipotle chiles in adobo sauce |
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4 Tablespoon red wine vinegar |
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Salmon Preperation: Preheat broiler. Line a broiler pan with aluminum foil and set rack in pan. Position prepared broiler pan about 6 inches from heat. Lightly brush salmon flesh first with olive oil and then with some of the tamarind sauce, using about half the sauce for the 4 fillets. Season with salt to taste. Carefully lay fish skin side down on hot broiler pan. Broil fish until just firm and brown, brushing with more sauce halfway through the cooking, for a total of 6-8 minutes. Remove pan from oven and set aside for 5 minutes to let salmon finish cooking. Divide fish among serving plate. Pass any remaining tamarind sauce at the table. Tamarind Barbecue Sauce: Preheat broiler. Line a small pan with aluminum foil and broil the tomato, turning as needed, until skin chars and splits on all sides. Wrap tomato in foil and cool. Core tomato and chop roughly, skin and all. (Its going to be quite juicy and you want to keep all of the juice). Puree tomato with juices in a food processor or blender with the tamarind concentrate, brown sugar, chiles, vinegar, garlic and salt until smooth. |
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