spicy tamarind salmon

with bok choy and almonds

  • 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
  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.

+ Tamarind paste is available in the Asian section of the supermarket.

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