Tamarind Marinated Salmonwith bok choy / rice
The naturally sweet and tart flavors of tamarind complement salmon well in this dish that was inspired by requests from our community and last featured in 2018.
Smarts: Can't find bok choy? Try broccoli, chopped asparagus, or green beans on the side instead.
- Garlic - 2 cloves, diced
- Brown sugar - 1 Tbsp
- Tamarind concentrate - 3 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Oil, cooking - 2 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Salmon - 1 lb
- Tamarind Marinade (ingredients listed separately) - ~1/2 cup
- Limes - 1, wedges
- Green onions - 2 stalks, chopped, white and green parts combined
- Garlic - 3 cloves, thinly sliced
- Baby bok choy - 12 oz, halved and chopped
- Oil, cooking - 1 Tbsp
- Rice, uncooked white or brown - 2 cups
- Rice - (This makes enough for 2 nights.) 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)
- Marinate 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 in the marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Bok choy - Halve bok choy lengthwise and rinse thoroughly in cold water to remove any dirt trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
- Limes / Green onions - 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 wok or skillet over medium-high heat. Add oil (portion for bok choy) and then chopped bok choy to the pan.
- Saute bok choy for ~3 minutes and then add garlic (portion for bok choy). Saute for another 3 to 5 minutes, until bok choy is tender but still has some crunch. Season with some salt, pepper, and lime juice (from the sliced wedges).
- If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
- Serve salmon and bok choy over rice. Enjoy with green onions on top and lime wedges on the side.
This meal has 43 reviews
I wasn't able to find tamarind, but the bok choy per the recipe was great and doing the salmon with just a different sauce with these cook times was great too!
Some of the best salmon I've had. This meal was delicious!
That tamarind is so fun of a flavor profile!
This was easy, fast, and tasty! Marinated for only 15 mins, and it was still very flavorful. This is definitely going in our salmon recipe rotation.
Used chicken instead. Couldn’t find tamarind, so subbed lemon juice and brown sugar. Was decent.
Quite good. In a surprise move, I didn't have honey on hand (thought I did) so I subbed in a slightly smaller amount of maple syrup. Added a nice touch to the sweetness.