Tamarind-Glazed Salmon with Coconut Cassava Mash

Tamarind's sharp, fruity tartness is the backbone of this glaze, balanced with a little brown sugar and gluten-free soy sauce so it caramelizes into something sticky and deeply savory under the broiler. Salmon holds up well to bold glazes like this since its natural fat keeps the fish moist even under high heat.

Cassava mash, enriched with coconut milk instead of butter and cream, gives this plate a different texture from the sweet potato or regular potato mash you might be used to — starchier, a little denser, and a natural match for the tangy glaze on top. Between the salmon's omega-3s and the 34 grams of protein per serving, this is a substantial, high-protein dinner that still feels like a genuine treat.