My housemates and I have a symbiotic relationship—I like to cook and they like to eat. When I threw something together yesterday, they swooned and begged and passed the plate and said I should turn my culinary forays into blog posts, so here’s the first in a series:
Tamarind and Cumin Salmon
This is a fillet of coho, rubbed with tamarind concentrate, cumin powder, brown sugar, mustard, kosher salt and a dousing of spicy Tapatio; then it was tossed into a pan (with a few shredded onions) of smoking-hot veggie oil and olive oil. I lowered the temp for a minute then flipped it while the sugary rub crusted brown. It’s served over brown rice, a mix of garlic, oregano, green peas and black beans, finished with the seared onions and shredded Monterey jack cheese. The red stuff is salsa and the white stuff is a drizzle of crema Mexicana to cool it down. The salmon was tart and sweet from the tamarind, with a bitter bite of the carbon from the onion and cumin to give it some muscle.
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