SLOW-ROASTED SALMON WITH TAMARIND, GINGER AND CHIPOTLE
Steps:
- 1. In a medium skillet, cook the chipotle chiles over moderate heat, turning, until they are toasted, about 4 minutes. Let cool, then break up the chipotles and discard the stems and seeds. 2. In a spice grinder, combine the chipotles, cloves, cumin seeds and peppercorns and grind to a powder. 3. In the same skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the ground spices and cook until fragrant, about 2 minutes. Add the tamarind and maple syrup and season with a big pinch of kosher salt. 4. Preheat the oven to 300°. Lightly season the salmon with kosher salt. Oil a large glass or ceramic baking dish. Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes. 5. Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve. Make Ahead The spice paste can be refrigerated overnight.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nightmare Dreamz
[email protected]This recipe looks delicious! I can't wait to try it.
Nadee Priyanthika
[email protected]I would love to try this recipe, but I don't have a slow cooker. Do you think it would work if I cooked the salmon in the oven?
Daniel 56iscool
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The salmon is so flavorful and moist.
krishna bist
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Basit Iqbal
[email protected]This is one of my favorite salmon recipes. The tamarind ginger sauce is incredible.
Hamzii Hamzii
[email protected]I would recommend this recipe to anyone who loves salmon. It's a delicious and easy-to-make dish that's perfect for a special occasion.
Omolayo Jamiu
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either.
Riga Bllaca
[email protected]The sauce was a bit too sweet for my taste. I would recommend using less maple syrup next time.
Elizabeth Quardy
[email protected]I found that the salmon was a bit dry. I think I should have cooked it for a shorter amount of time.
California Cali
[email protected]This dish is a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chipotle pepper next time.
Favour Power
[email protected]I love this recipe! I've made it several times and it always turns out perfect. The salmon is always moist and flaky, and the sauce is amazing.
Marsha Rhine
[email protected]I substituted honey for the maple syrup and it turned out great! The salmon was cooked perfectly and the sauce was delicious.
Monday Emmanuel
[email protected]I'm not a big fan of salmon, but I really enjoyed this recipe. The sauce is so flavorful that it makes the salmon taste amazing.
Shannon Davidson
[email protected]The tamarind ginger sauce is what really makes this dish. It's tangy, sweet, and a little bit spicy. It pairs perfectly with the salmon.
Iyobosa Success
[email protected]This salmon dish is a great way to impress your guests. It's visually stunning and packed with flavor. I highly recommend trying it out.
kgadi elsie
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The salmon turned out perfectly cooked and flaky, and the sauce was incredibly flavorful.
Dan Finn
[email protected]This slow-roasted salmon is a game-changer! The tamarind, ginger, and chipotle flavors blend perfectly, creating a delicious and unique dish. I served it with grilled vegetables and a side of quinoa, and it was a hit with my family.