Ingredients
4 oz. tamarinfd paste
5 oz. ketsup
4 oz. hoisin sauce
2 oz. white wine
2 c. soy sauce
6 cloves garlic, finely chopped
2 oz. fresh ginger, grated
2 oz. dark brown sugar
6 salmon filets
2 c. olive oil
2 T. freshly cracked pepper
1/2 c. cilantro, chopped
1/4 c. green scallions, chopped
Cilantro Couscous:
1 (8 oz.) box of couscous
1/2 c. cilantro, chopped
juice of 2 limes
salt & pepper, to taste
Preparation
For Glaze: In a bowl, dilute the tamarind paste in 2 T. hot water
Add remaining ingredients and mix thoroughly.
For Fish: Combine oil, pepper, cilantro and scallions
Marinate salmon for 1 hour
Grill fish while basting with tamarind glaze Be careful not to burn the fish since the glaze has sugar that easily carmelizes
Cilanto Couscous: Follow directions on couscous box
After taking couscous off heat, add cilantro and lime juice
Plate fish on side of couscous and garnish with extra finely chopped cilantro and cilantro.
