Salmon Tangy
Ingredients
- 6 ounces wild caught salmon, fresh
- 1 teaspoon tamarind paste
- 1 clove garlic, chopped
- 1 teaspoon ginger, fresh, chopped
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cooking wine
- 1 teaspoon sesame seeds
- 1 cup mixed vegetables
- 1 cup rice
- 1 teaspoon coconut milk
Directions
Begin by making rice in a rice cooker.When done, take out of the rice cooker and add the coconut milk into the rice.
Grill the salmon over a char grill.
Mix the tamarind garlic sugar, soy sauce vinegar, wine and 1/2 the ginger together in a sauce pan and heat until boiling.
Remove from the heat.
Stir fry the veggies with a bit of canola oil.
Place the fish, rice and vegetables on a serving plate and pour the sauce over the salmon.
Lastly, top the salmon with the rest of the ginger and sesame seeds and serve.