Sweet n’ Sour Tamarind Salmon with Coconut Spinach & Pumpkin

Sweet n' Sour Tamarind Salmon Recipe

I’ve recently become addicted to vegetable roti from a local neighborhood restaurant. My usual choice is chana, which is curried chickpeas & potatoes. One night I decided to be adventurous and try the vegetable roti. Which to my surprise was my beloved chana with the addition of bhagi (spinach) and pumpkin. It was love at first bite. Especially topped with tamarind sauce and pepper. I found myself going back every week. This was not a good thing as firstly, I prefer to cook most of my meals at home. Moreover, I’m attempting to eliminate gluten from my diet and roti is a gluten bomb.

Now usually when I fall in love with a takeout dish I figure out how to make it myself. Like I did with Escovitch Fish. I already know how to make Chana, so I just had to do some research to figure out how to make the Caribbean Style Spinach & Pumpkin. I used this recipe from Caribbean Pot for the spinach, and this one from Cooking With Ria for the pumpkin. Adjusting both to my taste. However, this Sweet n’ Sour Tamarind Salmon recipe is my own. Inspired by the tamarind sauce and pepper, it’s a juxtaposition of sweet, sour & spicy. The meal turned out amazing. So I’m sharing all of the recipes with you guys.

Coconut Spinach Recipe

Coconut Spinach

16 oz. Fresh Baby Spinach, washed & drained

2 Stems of Scallion, chopped

1/2 Bulb of Garlic, minced

1 Scotch Bonnet Pepper (or pepper of choice), whole

About 1/3 Cup of Coconut Milk

Sea Salt

Black Pepper

Coconut Oil

To prepare the Coconut Spinach, heat 1 tbsp of coconut oil in a non-stick pan and add the chopped scallions, minced garlic and scotch bonnet pepper. Saute until the garlic is tender. Add the baby spinach and season with sea salt & black pepper, then cook uncovered until the spinach cooks down and the water evaporates. Now add the coconut milk and cook uncovered until most of the coconut milk is absorbed. Add additional salt & pepper to taste and turn off the heat.

Caribbean Pumpkin Recipe

Caribbean Pumpkin

1 Can of Pumpkin Puree

1 Small Onion, chopped

1/2 Bulb of Garlic, minced

Brown Sugar

Sea Salt

Cumin

Cayenne Pepper (optional)

Coconut Oil

To prepare the Pumpkin, heat 1 tbsp of coconut oil in a non-stick pan and add the chopped onion and garlic. Saute until the onion starts to caramelize. Add the can of pumpkin and about 2 tbsp of brown sugar. Stir until all ingredients are thoroughly combined, then turn down the heat and cook covered on low until heated all the way through. Season to taste with cumin and sea salt, and turn off the heat. You may also add cayenne pepper if you’d like the dish to be spicy.

Sweet n' Sour Tamarind Salmon Recipe

Sweet n’ Sour Tamarind Salmon

2 Fillets of Salmon, fresh or frozen

Tamarind Concentrate

Maple Syrup

Chili Garlic Sauce

Ground Ginger

Sea Salt

Black Pepper

Coconut Oil

2 Stems of Scallion, chopped

To prepare the Sweet n’ Sour Tamarind Salmon, first you’ll need to prepare the glaze. Mix equal parts of the tamarind concentrate and maple syrup with a little chili garlic sauce, and a dash of ground ginger. Add more chili garlic sauce if you want more heat. Set the glaze aside. Wash the fish with lemon juice and water, and pat dry. Now season the fish with sea salt and black pepper, and coat with half of the glaze mixture. Next, heat a cast iron skillet and add a layer of coconut oil. When the oil is hot, add the salmon fillets to the pan and sear on both sides. Then add the rest of the glaze to the pan, coating the fish thoroughly, and let cook for a minute or two until the sauce thickens.

Sweet n' Sour Tamarind Salmon with Coconut Spinach & Pumpkin

Plate the Coconut Spinach, Pumpkin and Sweet n’ Sour Tamarind Salmon, and garnish the salmon with chopped scallion. Enjoy!

Now I just need to find a good Gluten-free Roti Recipe.

Erica
Erica

When I’m not hunting down the latest and greatest beauty products, beating a face or lacing a do, you can find me roaming the streets of NYC in my stilettos looking for the next best restaurant. Or in the kitchen trying to outdo myself from the last time.

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