Camp Creek Salmon With Cinnamon Ginger Glaze
- 4 Pieces of Salmon that are 4 to 6 oz each
- 2 Tablespoos of minced Garlic
- 3 Tablespoons of Grated Ginger
- 1 tablespoon of Cinnamon
- 3 Tablespoons of Honey
- Salt and freshly ground black pepper to taste
- 1/2 cup lite or regular soy sauce
- 1/4 cup tamarind sauce
- 4 tablespoons olive oil
- 1 teaspoon of Cumin
- Pre heat oven to 375. Salt and pepper fish liberally. Saute the Garlic in 1 tablespoon of olive oil until golden brown about four minutes. Be sure not to burn the garlic but if it caramelizes its even better. Add soy sauce and tamarind sauce. Add the grated ginger. Bring the soy sauce, tamarind sauce and ginger to a slow boil then remove from heat. Add the honey and cinnamon and stir. Set ginger soy sauce to the side off the heat. Place 2-3 tablespoons of olive in a hot pan and cook fish on each side 4 minutes on one and three minutes on the other. After cooking fish in the pan, place 2 tablespoons of cinnamon, ginger mixture you made on top of each fish. Place in the oven at 375. Cook for 8 to 10 minutes. Cook longer if you like your fish very well done. Pull fish out of the oven and let sit for five minutes. If you have skin remove skin and serve with vegetables of your choice or serve alone.
salmon, tablespoos, ginger, cinnamon, honey, salt, lite, tamarind sauce, olive oil, cumin
Taken from www.epicurious.com/recipes/member/views/camp-creek-salmon-with-cinnamon-ginger-glaze-1219103 (may not work)