Spicy Tamarind Salmon with Bok Choy and Almonds

by | Nov 5, 2017 | Recipes | 0 comments

INGREDIENTS

  • ¼ CUP (85G) TAMARIND PASTE+
  • 2 TABLESPOONS ASIAN CHILLI JAM
  • ½ CUP (125ML) VEGETABLE STOCK
  • 1 TABLESPOON GRAPESEED OIL
  • 4 X 180G SKINLESS SALMON FILLETS
  • 10 WHOLE DRIED CHILLIES
  • ½ CUP (80G) ALMONDS, ROUGHLY CHOPPED
  • 2 BUNCHES BABY BOK CHOY
  • RED-VEIN SORREL LEAVES AND STEAMED BROWN RICE, TO SERVE

METHOD

  1. Place the tamarind, chilli jam and stock in a medium bowl and whisk to combine.
  2. Heat the oil in a large non-stick frying pan over high heat. Add the salmon and cook for 2 minutes, turn and add the chilli and almond and cook for a further 2 minutes. 
  3. Pour the tamarind mixture over the salmon. Top with the bok choy, cover with a lid and cook for 2 minutes or until tender. Top with the sorrel and serve with steamed brown rice.  Serves 4.