Tamarind-Glazed Salmon with Coconut Cassava Mash
Salmon broiled with a sweet-sour tamarind glaze, served over creamy coconut milk cassava mash for a rich tropical dinner.
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.
Ingredients
- 4 fillets salmon (about 6 oz each)
- 3 tbsp tamarind paste (concentrate)
- 2 tbsp brown sugar
- 1 tbsp gluten-free soy sauce
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 lb cassava (yuca), peeled and cut into chunks
- 0.5 cup light coconut milk
- 1 tbsp coconut oil
- salt, to taste
- 2 tbsp chopped scallion, for garnish
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Whisk together tamarind paste, brown sugar, soy sauce, garlic, and ginger to make the glaze.
- 2Boil the cassava in salted water 20-25 minutes until fork-tender. Drain and mash with coconut milk, coconut oil, and salt until smooth.
- 3Brush the salmon fillets with the tamarind glaze and place on a lined baking sheet.
- 4Broil 6-8 minutes, basting once with more glaze, until the salmon is caramelized and just cooked through.
- 5Serve the salmon over the coconut cassava mash, garnished with scallion.