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Ingredients

• Sauce:
• 1 teaspoon canola oil
• 1/2 cup chopped shallots
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup hot water
• 3 tablespoons Tamarind Extract
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground red pepper
• 1 tablespoon sweet soy sauce
• 1/2 teaspoon dark sesame oil
• Salmon:
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons flaked sweetened coconut
• 1/8 teaspoon ground turmeric
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Description

Make Your Own Barbecue Sauce Using Sour-sweet Tamarind Instead Of Vinegar For A Lower-sodium, Southeast Asian Twist On A Familiar Condiment. Store Leftover Sauce For Up To One Week In An Airtight Container In The Fridge. Use It On Shrimp, Roasted Pork, Or

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