Tonight’s dish is inspired by Indonesian cuisine, known for its expert balance of sweet, spicy and sour flavors. The deliciously complex sauce for our salmon fillets includes tamarind concentrate—from a fruit native to Africa but wildly popular today throughout Southeast Asia. Here, it adds richness and a uniquely tangy depth alongside cooling coconut and potent turmeric and chile flakes.
Ingredients
Ingredients
- 2 Skin-On Salmon Fillets
- 1/2 c Cracked Freekeh
- 3 Garlic
- 3 Radishes
- 2 Scallions
- 1 Red Onion
- 2 tbsp Rice Vinegar
- 2 tsp Tamarind Concentrate
- 1/2 tsp Ground Turmeric
- 1/4 c Coconut Milk Powder
- 1/4 tsp Crushed Red Pepper Flakes
Instructions
Instructions
Cook the freekeh:
Heat a large pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, drizzle with olive oil and stir to coat; season with salt and pepper to taste. Set aside in a warm place.
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; cut into wedges. Peel and thinly slice the onion. Peel the garlic; mince 2 cloves. Mince the remaining clove; smash with the flat side of your knife until it resembles a paste (or use a zester). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the coconut milk powder and ¾ cup of water; whisk until smooth.
Marinate the radishes & onion:
While the freekeh continues to cook, in a large bowl, combine the radishes, vinegar, up to half the onion, as much of the garlic paste as you’d like and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.
Start the salmon:
While the radishes and onion marinate, pat the salmon fillets dry with paper towels; season both sides with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until slightly opaque. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Make the sauce & finish the salmon:
To the pan, add the minced garlic, white bottoms of the scallions, turmeric, remaining onion and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until fragrant. Add the coconut milk powder mixture (whisking just before adding) and tamarind concentrate. Cook, stirring frequently, 1 to 2 minutes, or until well combined. Season with salt and pepper to taste. Add the browned salmon fillets, skin sides up. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until cooked to your desired degree of doneness. Remove from heat.
Plate your dish:
Divide the cooked freekeh and finished salmon fillets and sauce between 2 dishes. Garnish with the green tops of the scallions. Serve with the marinated radishes and onion on the side. Enjoy!