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Tamarind Marinated Salmon
with bok choy / cauliflower rice / avocado

Active: 30 Total: 50
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tamarind Marinade:
  • Garlic - 2 cloves , diced
  • Tamarind concentrate - 3 Tbsp
  • Bragg's / coconut aminos - 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
  • Avocados - 1 , sliced
Seared Baby Bok Choy:
  • Garlic - 3 cloves , thinly sliced
  • Baby bok choy - 12 oz , halved and chopped
  • Oil, cooking - 1 Tbsp
Cauliflower Rice (for 2 nights):
  • Cauliflower - 24 oz , florets
  • Ghee - 3 Tbsp

Nutrition Facts

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Prep

  1. Cauliflower rice - (This makes enough for 2 nights.) 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 ghee. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add ghee. Saute cauliflower in heated ghee 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)
  2. Garlic (for marinade and bok choy) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make marinade - Combine garlic (portion for marinade), tamarind concentrate, aminos, oil (portion for marinade), and red pepper flakes. (Can be done up to 5 days ahead)
  4. 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)
  5. 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)
  6. Limes / Green onions - Prep as directed.
  7. Avocados - Slice avocados.

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Bake salmon in marinade for 12 to 15 minutes (you can leave it in the baking dish used for marinating).
  3. 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.
  4. 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).
  5. If cauliflower rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
  6. Serve salmon, bok choy, and avocado slices over cauliflower rice. Enjoy with green onions on top and lime wedges on the side.

Nutrition Facts

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