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.
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.
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.
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.
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.