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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.

Ethan Mick

with Freekeh & Marinated Radishes

Indonesian-Spiced Salmon

Skin-On Salmon Fillets

Cracked Freekeh

Garlic

Radishes

Scallions

Red Onion

Rice Vinegar

Tamarind Concentrate

Ground Turmeric

Coconut Milk Powder

Crushed Red Pepper Flakes

Ingredients

[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.

Cook the freekeh:

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.

Prepare the ingredients:

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.

Marinate the radishes & onion:

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.

Start 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.

Make the sauce & finish the salmon:

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!