I don’t know how much salmon they eat (if any) in Southeast Asia, but Southeast Asian flavors sure go well with it! This is one of my favorite ways to make salmon, which I always have on-hand in the freezer (I like to buy the frozen, center-cut salmon filets, but it’s always a treat to prepare it fresh!). The salmon is coated in a wonderful coconut/panko/spice mixture, then pan seared. I especially like the sweetness of the sauce with this recipe, and the sour of the tamarind adds a nice balance.
1 tsp canola oil
1/2 cup finely diced onions
1 Tbsp peeled and grated fresh ginger
2 garlic cloves, minced
1 Tbsp tomato paste
1 cup hot water
3 Tbsp tamarind concentrate
1 tsp brown sugar, packed
1/4 tsp ground cayenne pepper
2 Tbsp kecap manis
1/2 tsp dark sesame oil
3 Tbsp panko
3 Tbsp unsweetened, shredded coconut
1/4 tsp ground turmeric
4 6-oz center-cut salmon filets
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground black pepper
2 tsp canola oil
For the sauce, heat 1 tsp canola oil in a sauce pan over medium-high heat. Add onions, and saute for about 2 minutes. Add the ginger and garlic, and saute 1 minute. Stir in the tomato paste, and cook 1 minute. Add 1 cup hot water, tamarind concentrate, brown sugar and cayenne pepper. Stir and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and stir in the kecap manis and sesame oil.
For the salmon, combine panko, coconut and turmeric in a shallow. Sprinkle the salmon with the salt, coriander and black pepper on all sides. Dredge the salmon filets in the panko mixture.
Heat 2 tsp canola oil in a skillet over medium-high heat. Add the salmon to the skillet, and cook 3 minutes. Gently turn the filets over in the skillet, and cook an additional 3-4 minutes. Serve with steamed jasmine rice.
As a Thai, my answer would be … Not that much cause Salmon is not a household fish. Usually, we eat Salmon in Japanese restaurant in raw as Sashimi or Sushi and sometimes cooked as grilled with sweet black sauce or salt. However, we can buy it in our local supermarket and cook by ourselves. My mom would grill it and serve with salad. Anyway, never tried with this recipes. Thanks 😉
Thanks for the comment. I didn’t recall seeing it on any menu in Thailand, or anywhere else in Southeast Asia. I do think salmon goes very well with Thai or Indonesian flavors.