Recipe: Salmon in Tamarind and Ginger Sauce

I recommend consuming wild salmon in your daily diet. The difference between the wild and the cultivated would be; the wild feed on other fish and the cultivated feed on leftovers and antibiotics. This fish is rich in omega 3, low in saturated fat and rich in protein, its strong orange color is perfect to demonstrate its quality.

There are a wide variety of benefits which regulates blood pressure, strengthens memory, healthy vision, reduces cholesterol, among others.


  • 5 wild salmon fillets with skin (6 ounces each)
  • Sea salt and pepper to taste
  • 1 can of tamarind nectar juice
  • 3 chives, chopped
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt
  • 1 tablespoon lemon juice
  • 3 tablespoons soy sauce
  • 2 tablespoons ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch (cornstarch), diluted in 3 tablespoons of water.


Season the salmon with sea salt and pepper to taste.

In a saucepan add the oil and fry the chives for 3 minutes. Add the garlic, ginger, soy sauce, nectar juice, lemon juice, sugar and salt. Let it boil for about 5 minutes. Separately dilute the cornstarch with water and add while it is boiling, until it reaches the desired consistency.

In a skillet over high heat add a drizzle of olive oil and place the salmon skin side down. Cook for about 4 minutes and flip, cooking for about 4 more minutes. Add the sauce over the salmon and serve immediately. I accompany it with a mash of taro and green salad.

To follow chef Mai-Ling Cabán, access her social networks on Facebook My Kitchen with the Chef Mailing e Instagram chefmailing


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