Tamarind Marinated Salmon
with bok choy / cauliflower rice / avocado
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.
Smarts: Can't find bok choy? Try broccoli, chopped asparagus, or green beans on the side instead.
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Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
441
Just a moment...
% Daily Value
Total Fat
31g
47%
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Saturated Fat
8g
38%
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Trans Fat
0g
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Cholesterol
62mg
21%
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Sodium
527mg
22%
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Total Carbohydrate
17g
6%
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Dietary Fiber
6g
24%
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Sugars
6g
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Protein
28g
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Prep
- 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)
- 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), tamarind concentrate, aminos, 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.
- Avocados - Slice avocados.
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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 cauliflower rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
- Serve salmon, bok choy, and avocado slices over cauliflower rice. Enjoy with green onions on top and lime wedges on the side.
Nutrition Facts
Amount Per Serving
Calories
441
Just a moment...
% Daily Value
Total Fat
31g
47%
Just a moment...
Saturated Fat
8g
38%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
62mg
21%
Just a moment...
Sodium
527mg
22%
Just a moment...
Total Carbohydrate
17g
6%
Just a moment...
Dietary Fiber
6g
24%
Just a moment...
Sugars
6g
Just a moment...
Protein
28g
Just a moment...
Reviews
Ratings
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