Seared Salmon & Tamarind-Tomato Sauce with Aromatic Rice & Marinated Vegetables

Seared Salmon & Tamarind-Tomato Sauce

with Aromatic Rice & Marinated Vegetables

30 MIN
4 Servings
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From the Test Kitchen

For four weeks, we’re thrilled to partner with Timothy Hollingsworth, award-winning chef and owner of multiple LA-based restaurants, whose family inspires his love of food, and even a few of his signature dishes! This spin on masgouf (a traditional Iraqi fish dish often considered the national dish of the country) features flaky salmon topped with a bold tomato pan sauce spiced with curry powder, tamarind paste, and more.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Seared Salmon & Tamarind-Tomato Sauce with Aromatic Rice & Marinated Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Jasmine Rice
  • 3 oz Radishes
  • 2 Zucchini
  • 2 cloves Garlic
  • 2 tsps Tamarind Paste
  • 2 Tbsps Tomato Paste
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Crispy Onions
  • 1 Shallot
  • 2 Tbsps White Wine Vinegar
  • 2 tsps Vadouvan Curry Powder

Seared Salmon & Tamarind-Tomato Sauce

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced zucchini and sliced radishes. Peel 2 cloves of garlic. Finely chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Peel and small dice the shallot. 

2 Cook & finish the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling  on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Immediately add the sautéed aromatics; stir until combined. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the rice:
Marinate the vegetables:
3 Marinate the vegetables:

Meanwhile, to the bowl of sliced zucchini and radishes, add the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Toss  to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the fish:

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is lightly browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. 

**An instant-read thermometer should register 145°F.

Cook the fish:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

To the pan of reserved fond, add the diced shallot, chopped garlic, and curry powder; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the tamarind paste and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish (skin side up) with the finished rice and marinated vegetables. Top the fish with the sauce. Garnish with the crispy onions. Enjoy!

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