Tamarind Marinated Salmon
with bok choy / rice

Name: Tamarind Marinated Salmon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 cloves Garlic, diced; 1 Tbsp Brown sugar; 3 Tbsp Tamarind concentrate; 3 Tbsp Tamari; 2 Tbsp Oil, cooking; 1/4 tsp Red pepper flakes (opt); 1 lb Salmon; ~1/2 cup Tamarind Marinade (ingredients listed separately); 1 Limes, wedges; 2 stalks Green onions, chopped, white and green parts combined; 3 cloves Garlic, thinly sliced; 12 oz Baby bok choy, halved and chopped; 1 Tbsp Oil, cooking; 2 cups Rice, uncooked white or brown

Active: 30 Total: 50

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Tamarind Marinade:

Garlic - 2 cloves , diced
Brown sugar - 1 Tbsp
Tamarind concentrate - 3 Tbsp
Tamari - 3 Tbsp
Oil, cooking - 2 Tbsp
Red pepper flakes (opt) - 1/4 tsp

Tamarind Marinated Salmon:

Salmon - 1 lb
Tamarind Marinade (ingredients listed separately) - ~1/2 cup
Limes - 1 , wedges
Green onions - 2 stalks , chopped, white and green parts combined

Seared Baby Bok Choy:

Garlic - 3 cloves , thinly sliced
Baby bok choy - 12 oz , halved and chopped
Oil, cooking - 1 Tbsp

White or Brown Rice (for 2 nights):

Rice, uncooked white or brown - 2 cups

Prep

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, Tamari, 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.

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Make

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.

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