Tamarind Marinated Salmon

with bok choy /cauliflower rice

Cauliflower rice - (Skip if rice was made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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), honey, tamarind concentrate, aminos, 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 cauliflower rice was made ahead, reheat in the microwave.

Serve salmon and bok choy over cauliflower rice. Enjoy with cilantro on top and lime wedges on the side.