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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.

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

Instructions

  1. Whisk together tamarind paste, brown sugar, soy sauce, garlic, and ginger to make the glaze.
  2. Boil the cassava in salted water 20-25 minutes until fork-tender. Drain and mash with coconut milk, coconut oil, and salt until smooth.
  3. Brush the salmon fillets with the tamarind glaze and place on a lined baking sheet.
  4. Broil 6-8 minutes, basting once with more glaze, until the salmon is caramelized and just cooked through.
  5. Serve the salmon over the coconut cassava mash, garnished with scallion.