Spicy Tamarind Rum Salmon Recipes

Steps:

• Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
• Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
• Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
• Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
• In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
• Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
• Saute vegetables in olive oil and allow them to be crisp, but tender.
• To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.

Steps:

• Place salmon flesh side down in a large dish.
• Pour marinade over fish,and marinade over night in refridgerator.
• Wrap in foil and barbecue for 20-30 minutes or until it flakes easily.

Steps:

• Preheat oven 350 fan on low.
• Boil rum and sugar for 3 minutes.
• Cool rum sugar and add molasses.
• Baste salmon with rum sauce.
• press coconut on salman and dust with paprika.
• Bake for 8 minutes basting halfway.
• Serve with unused sauce on top.