Coconut-Crusted Salmon With Tamarind Barbecue Sauce

• Sauce:
• 1 teaspoon canola oil
• 1/2 cup chopped shallots
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup hot water
• 1/2 teaspoon brown sugar
• 1/4 teaspoon ground red pepper
• 1 tablespoon sweet soy sauce
• 1/2 teaspoon dark sesame oil
• Salmon:
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons flaked sweetened coconut
• 1/8 teaspoon ground turmeric
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

1. To prepare sauce, heat canola oil in a medium saucepan over medium-high heat. Add shallots to pan; saute 2 minutes, stirring frequently. Add ginger and garlic; saute 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. 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. Remove from heat; stir in sweet soy sauce and dark sesame oil.
2. Preheat oven to 400u0b0.
3. To prepare salmon, combine panko, coconut, and turmeric in a shallow bowl. Sprinkle salmon evenly with salt, coriander, and pepper. Dredge fillets in panko mixture.
4. Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray. Add salmon fillets to pan, skin side up; cook 2 minutes. Carefully turn fillets over; place skillet in oven. Bake at 400u0b0 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

canola oil, shallots, fresh ginger, garlic, tomato paste, water, brown sugar, ground red pepper, sweet soy sauce, dark sesame oil, salmon, coconut, ground turmeric, salmon, kosher salt, ground coriander, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/coconut-crusted-salmon-with-tamarind-barbecue-sauce (may not work)