Not your run of the mill sweet and sour dish, this salmon recipe will have your family and friends begging for more. It’s easy and doesn’t take much time but the results are beautiful. With vibrant flavors to complement salmon’s natural boldness, this dish pairs well with numerous other side dishes. I’ve typically served this on a bed of Quinoa, couscous or white jasmine rice with a side of stir-fry veggies or this addictive Avocado Corn Confetti.
4 salmon fillets (~total 1 lb)
2 tablespoons tamarind paste (substitute lime juice)
2 tablespoons grainy mustard
3 tablespoons brown sugar
1 cup flour
1 cup Panko crumbs
¾ to 1 teaspoon sea salt
Freshly ground black pepper to taste
Olive oil for coating skillet
In a small bowl, whisk together the tamarind paste, mustard, brown sugar, salt and pepper until smooth. Dredge the salmon in the mixture on both sides to thoroughly cover the salmon and set aside to marinate for 10 minutes.
Place the flour and Panko crumbs separately in 2 wide bowls or rimmed plates. Prepare a large plate or baking sheet to place the salmon on. Dredge the marinated salmon in the flour, pressing gently but firmly on both sides to coat well. Place the salmon back into the marinade, to coat both sides again before finally dredging in the Panko crumbs. Make sure to coat both sides of the salmon thoroughly; place on the large plate or baking sheet.
In a skillet, heat enough olive oil to coat the bottom of the skillet on medium high heat. Carefully place the salmon onto the skillet. Cook for 7 to 11 minutes on the first side depending on the thickness of the fillet. Gently flip over and cook for another 5 to 9 minutes on the other side.
Serve immediately with the suggestions above.