Best 5 Tamarind Glazed Salmon Cilantro Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with the exotic and flavorful Tamarind Glazed Salmon with Cilantro Couscous, a culinary journey that blends sweet, sour, and savory notes. This delectable dish showcases succulent salmon fillets coated in a luscious tamarind glaze, infusing them with a vibrant tang and a hint of smokiness. Accompanying the salmon is a fluffy and aromatic cilantro couscous, a delightful combination of North African spices, fresh herbs, and tender steamed couscous. The vibrant colors and enticing aromas of this dish create an unforgettable dining experience.

In addition to the main course, this article also offers a collection of complementary recipes to elevate your meal. Begin your culinary adventure with a refreshing Cucumber-Tomato Salad, featuring crisp cucumbers, juicy tomatoes, and a tangy dressing. For a burst of flavor, try the Spicy Green Beans with Garlic and Ginger, sautéed with aromatic spices for a delightful side. Complete your meal with a sweet and indulgent treat, the Creamy Mango Lassi, a luscious blend of ripe mangoes, yogurt, and spices, served chilled for a refreshing finish.

Check out the recipes below so you can choose the best recipe for yourself!

CILANTRO LIME SALMON



Cilantro Lime Salmon image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3 tablespoons butter
Two 6-ounce fillets salmon
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon soy sauce
Zest and juice of 2 limes, plus lime wedges, for serving
2 tablespoons finely chopped fresh cilantro
Steamed rice, for serving

Steps:

  • Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
  • Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
  • Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE



Cumin-Roasted Salmon With Cilantro Sauce image

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

1 cup cilantro, leaves and tender stems, chopped
1/4 cup finely chopped chives (from about 1/2 bunch)
1 garlic clove, very finely chopped
1 tablespoon distilled white vinegar
1/4 cup olive oil
Kosher salt and black pepper
1 3/4 teaspoons ground cumin
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Kosher salt and ground black pepper
1 1/4 pounds skin-on salmon fillet
1 lemon, cut into wedges, for serving

Steps:

  • Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
  • Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
  • Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
  • Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams

ROASTED SALMON WITH LIME AND CILANTRO



Roasted Salmon with Lime and Cilantro image

This dish comes together in a flash, making it ideal for weeknight dinners. Serve it with our Roasted Sesame Asparagus and some rice or couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7

4 skin-on salmon fillets (6-ounces each)
Coarse salt and freshly ground pepper
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon chopped fresh cilantro leaves
Roasted Sesame Asparagus

Steps:

  • Preheat oven to 450 degrees. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
  • In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve with asparagus.

Nutrition Facts : Calories 324 g, Fat 19 g, Protein 34 g

TAMARIND GLAZED SALMON



tamarind glazed salmon image

Make and share this tamarind glazed salmon recipe from Food.com.

Provided by chia2160

Categories     Kosher

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

4 salmon fillets
olive oil
1 tomatoes, chopped
1/2 cup tamarind paste
1/3 cup packed brown sugar
3 chipotle chiles in adobo
2 tablespoons sherry wine vinegar
1 clove garlic, minced
salt and pepper

Steps:

  • puree all sauce ingredients in a blender.
  • preheat broiler.
  • line a broiler pan with aluminum foil.
  • brush fillets with olive oil, them brush with tamarind sauce.
  • season with salt& pepper.
  • broil salmon for 6-8 minutes, adding more sauce halfway through.
  • serve extra sauce alongside.

Tips:

  • For the best results, use fresh salmon fillets. If using frozen salmon, thaw it completely before cooking.
  • To make sure the salmon is cooked evenly, use a sharp knife to score the skin side of the fillets before cooking.
  • Don't overcook the salmon. It should be cooked through but still flaky and moist. The internal temperature of the salmon should be 145 degrees Fahrenheit when measured with a food thermometer.
  • The tamarind glaze is what really makes this dish special. Be sure to use a good quality tamarind paste. You can find tamarind paste in most Asian grocery stores.
  • Serve the salmon with the cilantro couscous and a side of roasted vegetables for a complete meal.

Conclusion:

This tamarind glazed salmon with cilantro couscous is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The salmon is cooked to perfection and the tamarind glaze adds a sweet and tangy flavor that is sure to please everyone at the table. The cilantro couscous is a light and fluffy side dish that perfectly complements the salmon. This recipe is sure to become a new favorite in your household.

Related Topics