Coconut-Crusted Salmon with Tamarind Barbecue Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon brown sugar 
• 1 teaspoon canola oil 
• 0.5 teaspoon sesame oil dark
• 1 tablespoon ginger fresh grated peeled
• 2  garlic clove minced
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground pepper red
• 0.1 teaspoon turmeric 
• 0.5 teaspoon kosher salt 
• 3 tablespoons panko bread crumbs (Japanese breadcrumbs)
• 24 ounce salmon fillet ()
• 0.5 cup shallots chopped
• 1 tablespoon soy sauce sweet
• 3 tablespoons coconut sweetened flaked
• 3 tablespoons tamarind 
• 1 tablespoon tomato paste 
• 1 cup water hot

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. To prepare sauce, heat canola oil in a medium saucepan over medium-high heat.
2. Add shallots to pan; saut 2 minutes, stirring frequently.
3. Add ginger and garlic; saut 1 minute, stirring constantly.
4. Add tomato paste; cook 1 minute, stirring constantly.
5. Add 1 cup hot water, Tamarind Extract, brown sugar, and ground red pepper; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
6. Remove from heat; stir in sweet soy sauce and dark sesame oil.
7. Preheat oven to 40
8. To prepare salmon, combine panko, coconut, and turmeric in a shallow bowl.
9. Sprinkle salmon evenly with salt, coriander, and pepper. Dredge fillets in panko mixture.
10. Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray.
11. Add salmon fillets to pan, skin side up; cook 2 minutes. Carefully turn fillets over; place skillet in oven.
12. Bake at 400 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.