Tamarind Marinated Salmonwith bok choy / rice
After we featured Tamarind Marinated Chicken several reviewers noted that the dish would be good with fish, so we're featuring it that way. Sweet and tart, tamarind is a great match for the flavors of the salmon.
- Garlic - 2 cloves, chopped
- Brown sugar - 1 Tbsp
- Tamarind concentrate - 3 Tbsp
- Soy sauce - 3 Tbsp
- Oil, cooking - 2 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Rice, uncooked white or brown - 3/4 cup
- Salmon - 1 lb
- Tamarind Marinade (ingredients listed separately) - ~1/2 cup
- Limes - 1, wedges
- Cilantro - 2 Tbsp, chopped
- Garlic - 3 cloves, thinly sliced
- Bok choy, baby - 12 oz, halved and chopped
- Oil, cooking - 1 Tbsp
- Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Garlic (for marinade and bok choy) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make marinade - Combine garlic (portion for marinade), brown sugar, tamarind concentrate, soy sauce, oil (portion for marinade), and red pepper flakes. (Can be done up to 5 days ahead)
- Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
- Salmon - (If prepping right before cooking, get oven heating while salmon marinates.) Rinse and dry fish. Pour marinade into a baking dish and place salmon non-skin side down into the marinade. Cover and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Limes / Cilantro - Prep as directed.
- Heat oven to 425F / 218C degrees.
- Bake salmon in marinade for 12 to 15 minutes (you can leave it in the baking dish used for marinating).
- While salmon cooks, heat a skillet or saute pan over medium-high heat. Add cooking oil (portion for bok choy) and then chopped bok choy to the pan.
- Saute bok choy for ~3 minutes and then add sliced garlic. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy.
- Season with some salt, pepper, and lime juice if desired.
- If rice was made ahead, reheat in the microwave.
- Serve salmon and bok choy over rice. Enjoy with cilantro on top and lime wedges on the side.
This meal has 21 reviews
I enjoyed this, and it came together pretty easily since I'd already made the rice and started the marinade early in the day.
This was pretty good. I had to order tamarind concentrate from Amazon as no store in my area carried it. My local store also does not carry baby bok choy, so I used regular bok choy sliced thick. It was a light but satisfying meal.
Not bad. Pretty standard salmon meal. I found tamarind at our local Asian market, but I didn't feel like it added anything special to the fish.
Couldn’t find tamarind paste
I’m not familiar enough with the ingredients, maybe? Couldn’t find a Tamarind concentrate at five different grocery stores, he ended up with some tamarind soup mix. I also might not have any idea how to pick a decent bok choy. The white parts tasted absolutely awful.
We enjoyed this! It was pretty quick to put together and as another reviewer noted, using the same dish to marinate and bake was really convenient. We subbed salmon for haddock as that’s what we had on hand.