Tamarind-Glazed Salmon with Curry Crunch

Fleishigs Magazine:

The groundbreaking 50th issue of Fleishigs is taking you on a journey through 10 themes to carry you through the New Year and beyond.

Start the year off right with wine pairings and a visit to Israel’s Tura Winery. From deckle and salmon to new ways with root vegetables, salads and green beans. We dive into Chef Lior’s new book, A Middle Eastern Pantry, and he shares his intro on tahini.

Crave a sweet treat? Our themes on dates and updated classic desserts are sure to please. It’s Yom Tov after all, so find some classics in Rochie Pinson’s holiday challah techniques and check out our gorgeous simanim feast spread. Read about Adeena Sussman’s newest cookbook, Shabbat.

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Tamarind-Glazed Salmon with Curry Crunch

Serves: 8
By: Shifra Klein
From Fleishigs Magazine Rosh Hashana Issue

Salmon is likely the most popular fish choice amongst kosher consumers for Yom Tov and for good reason. It’s mild tasting, healthy, family-friendly and there are so many classic preparations that never get boring, from cooked preparations like pickled salmon and salmon wellington to raw applications like ceviche, tartare and gravlax. Salmon also holds up to many different flavor profiles and is a wonderful canvas for new and exciting spice blends and sauces.

For this Rosh Hashana, I created three new salmon recipes that are easy and approachable, yet still bring something new to the table.

My favorite way to prepare salmon is to create a complex sauce/glaze and toast up a separate crunch that I sprinkle atop the salmon when serving. This maintains ideal texture and the crunch doesn’t get soggy. The combination of the curry crunch and tangy and sweet tamarind glaze offers up something new with (mostly) familiar ingredients.

The tamarind glaze is so unique and versatile, we also used it for the ceviche below. You can also use it on tofu or chicken — it will quickly become your new favorite glaze!

For the salmon:
1 (2-3 pound) side of salmon or 6 (6-8 ounce) fillets salmon
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Tamarind Glaze (recipe follows)

For the curry crunch:
1 cup crispy rice cereal
1 cup crispy fried onions, such as French’s
1 teaspoon curry powder
½ teaspoon kosher salt
Olive oil spray
½ cup toasted coconut chips

Directions:

1. Preheat oven to 350℉. Lay salmon on a parchment-lined baking sheet.

2. Season with salt and pepper. Brush half the glaze over the salmon. Cook for 25-35 minutes, depending on the size of the salmon.

3. For the curry crunch, arrange cereal, crispy fried onions, curry powder and salt on a parchment-lined baking sheet. Spray with olive oil spray and toss to coat. Cook for 5 minutes, until lightly golden brown. Gently toss in toasted coconut.

4. To serve, brush the remaining glaze over the salmon and top with curry crunch.

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