2 lbs salmon fillet
2 sprigs rosemary, leaves finely chopped + sprig for garnish
6 tablespoons tamarind concentrate
1/3 cup brown sugar
2 tablespoons apricot preserves
1/2 teaspoon salt + for sprinkling
6 tablespoons half and half
4 tablespoons olive oil
In a small pot, combine the tamarind, brown sugar, apricot preserves, salt and half and half, bringing to a simmer on medium high heat. Stir until thoroughly combined then remove from heat and pour sauce onto a large serving dish with curved edges. Set aside.
Sprinkle the finely chopped rosemary on the flesh side of the salmon fillet.
In a large skillet, heat the olive oil on medium high heat and place the salmon skin side down, pan-frying for approximately 10 minutes until skin is golden crisp. Flip over and cook for another 5 to 8 minutes depending on thickness of fillet.
Gently slide the fillet on top of the sauce on the serving plate, with the skin side up so the skin remains crisp instead of getting soggy in the sauce. Sprinkle the salmon lightly with more salt. Garnish with rosemary sprigs and serve immediately.