Preparation time: 20 mins
Cooking time: 10 mins
Tamarind Dipping Sauce
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1/2 cup tamarind paste, store-bought or homemade
- 2 tablespoons dark brown sugar
- 2 tablespoons fish sauce
- 1/2 lime, juiced
- 1 fresh red Thai chile, finely chopped (optional)
- 1/4 cup avocado oil
- 1 large shallot, halved and thinly sliced
- Scallion Relish (Makes 1/2 Cup)
- 3 tablespoons neutral-tasting oil (such as avocado oil)
- 3 scallions (green parts only), finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Crispy Brussels Sprouts With Chile Lime Garlic Sauce
- 1 pound medium Brussels sprouts (about the size of your thumb) trimmed and halved
- 2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1 teaspoon cornstarch
- 1/4 cup packed brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 (2-pound) skin-on salmon fillet (about 3/4-inch thick at the thickest point)
- 2 tablespoons avocado oil, plus extra for the grill grates
- kosher salt and freshly ground black pepper
- Scallion Relish (recipe above)
- Fried Shallots (recipe above)
- 3 tablespoons chopped peanuts
- Position a rack in the bottom third of the oven and preheat the oven to 450 F. Line a rimmed baking sheet with foil and put the baking sheet into the oven to preheat. Let the pan heat in the oven for 10 minutes after the oven is hot.
- In a large bowl, combine the Brussels sprouts, oil, salt, and pepper to taste. Mix until each sprout is coated in the oil. Carefully remove the baking sheet from the oven and spread the Brussels sprouts evenly across the pan. Give the pan a shake to distribute them so they all have enough room to crisp up.
- Return to the oven and bake the sprouts on the bottom rack for 20-25 minutes, stirring them around about halfway through cooking, until the Brussels sprouts are evenly golden brown, and the leaves are dark and crispy.
- In a small bowl, mix the cornstarch with 1 tablespoon of water and set aside. In a small saucepan, combine the brown sugar, fish sauce, vinegar, and lime juice and stir over medium heat until the sugar dissolves. Add the garlic and red pepper flakes and bring to a boil. Reduce the heat to low, then give the cornstarch mixture a quick stir and pour it into the pan. Let the sauce come back to a boil, stirring until it becomes translucent again. Remove from the heat and set aside.
- Heat a gas or charcoal grill to medium heat (about 400 F). Brush the cooking grates clean.
- Brush the salmon on both sides with the oil, then season the flesh side with salt and pepper.
- Brush or rub the grates with oil, then place the salmon over direct heat, skin-side up, cover and grill until the fish releases easily from the grill, about 4 minutes. Turn the fish and repeat on the second side, grilling until the fish is opaque at the edges but still a bit shiny at the center, another 4 minutes (or a few minutes longer for a thicker cut of fish.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/grilled-salmon-tamarind-dipping-sauce-recipe-t195084