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Spicy Tamarind Salmon

By Emma Jane

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‘We are having FISH for dinner – It’s BRAIN FOOD’

Lynne Roach


My mother would feed us fish the night before any exam, interview or important test. She firmly believed that her grilled salmon with wild rice would improve our results.

Bless her.

She was a good stick.

And in a way she was right.

The health benefits of regularly eating salmon are improved brain function, heart, eye and bone health. She knew her stuff.

This recipe is a delicious, quick, easy, one pot wonder.



Ingredients (serves four)

1/4 cup of tamarind paste

2 tablespoons Asian chilli jam

1/2 cup vegetable stock

1 tablespoon rice bran oil

4 * 180gm Salmon fillets (skin on or off – your preference)

5 whole dried chillies or a teaspoon of dried chilli flakes (adjust this to your liking)

1/2 cup almonds, skin on, roughly chopped

2 bunches of baby bok choy

Brown rice to serve





Place the tamarind, chilli jam and stock into a medium bowl and whisk together, set aside.


Heat the oil in a large frying pan (you will need a pan with a lid) over high heat. Ensure the pan is hot before you place the salmon pieces into the pan. Add the salmon (skin side down) and cook for 2 minutes, turn the salmon and add the chilli and almonds so that they spit and toast in the pan.

Cook for a further 2 minutes.


Pour the tamarind, mixture over the salmon. Lay the bok choy over the salmon, cover with a lid and cook for another 2 minutes or until tender.


Serve with brown rice.


Ladle over the sauce.



Emma Jane



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