5 from 1 vote
Sweet and Spicy Tamarind Glazed Salmon with Sweet Potato Tortillas and Mint Sauce
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

A bright, tangy mint sauce is the perfect compliment to the spicy tamarind and red chile glaze on this grilled salmon.  Layered on homemade sweet potato tortillas along with crunchy bean sprouts and green onions this dish has a delicious complexity of flavors in every bite.

Course: Main Course
Cuisine: American, Chinese, Indian
Servings: 2
Calories: 819 kcal
For the salmon
Tamarind-gochujang glaze:
  • 1 tablespoon lemon juice
  • 1 teaspoon coconut sugar
  • 1 tablespoon tamarind paste
  • 1 tablespoon gochujang (red chile paste)
  • 3/4 pound wild salmon filet (about ¼ lb per person when cooked)
To serve:
  • 1 cup mung bean sprouts
  • 2 green onions washed and sliced into rings
Mint Sauce:
  • 1 cup cilantro leaves about 1/2 a bunch
  • 1/2 cup mint leaves
  • 2-3 cloves garlic roughly chopped
  • 1 1-inch nub ginger root grated
  • 2-3 cloves garlic minced into a paste with a bit of salt
  • 2 tablespoons lime juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • water to thin if needed
Sweet Potato Tortillas:
  • 1 cup sprouted wheat flour plus more for rolling, *see notes
  • 1 cup mashed sweet potato warm or room tempretaure, *see notes
  • 1/2 teaspoon salt
For the Salmon:
  1. Heat the grill to medium-high.

    For the glaze mix the lemon juice and coconut sugar in a small bowl. Add the tamarind paste, gochujang and garlic and stir well.

    Remove any bones from the salmon, wash and pat dry. Spread the glaze evenly over the top of the salmon. Place the salmon on the grill, skin side down. Close the grill and let the salmon cook about 5 minutes before first checking to see if it’s done. When it’s done the meat should be opaque and just starting to separate at the top. If it’s not quite ready, turn the heat down to medium and recheck every 2 minutes. When it’s done slide a spatula between the skin and the bottom of the fish, it should separate easily. Remove the salmon to a plate and serve it with the mint sauce, beat sprouts, sliced green onions and tortillas.

Mint Sauce:
  1. Add all the ingredients, except the water, to a blender or food processor and puree until blended, scraping down the sides once or twice. Taste and add more salt if needed. If the mixture is too thick add water 1 tablespoon at a time until you’ve reached the desired consistency.

Sweet Potato Tortillas (Makes 6)
  1. Add the flour and the sweet potato to a bowl and mix well with a fork. Once mixed together, coat you hands in flour and work the dough into a smooth ball, taking care not to over work the dough or it will get more sticky. Roll the dough into a log and cut into 6 segments. Again, with your hands coated in flour roll the segments into 6 balls. Roll each ball out into a circle, using flour as necessary to prevent them from sticking to the surface but don’t use too much flour as it can cause the dough to become tough. Heat a flat skillet to medium heat and cook the tortillas, one at a time, about 2 ½ minutes, flipping every 30 seconds or so until done.

Recipe Notes

If using leftover sweet potatoes warm them slightly as the cold tends to make the tortilla less tender.  If you're having trouble with the tortillas sticking when they cook you can use a little bit of oil, but as you become proficient at making them you should find you don’t need it. This recipe makes about 6 tortillas, they stay fresh wrapped in the fridge for a few days and are delicious warmed with cinnamon butter for breakfast. Gochujang is a Korean red chile paste you can find in most well-stocked grocery stores. You can also substitute brown sugar for the coconut sugar.