Recipe of the Month Tamarind Barbecued King Salmon To be paired with Toad Hollow’s 2002 Pinot Noir Recipe Courtesy of: Matt Gordon, Chef de Cuisine Willi’s Seafood & Raw Bar Healdsburg, CA 95448 707-433-9191 Ingredients: 6 ounces Salmon Filet 1 c. Molasses 2 Tbs. Sherry Vinegar 1/4 c. Lemon Juice 2 Tbs. Dijon Mustard 1 c. Canned Peeled Tomatoes 3 each Garlic Cloves 1 each Habanero Pepper 1 tsp. Fresh Ginger 1 tsp. Orange Zest 1 sprig Fresh Thyme 1 pinch Ground Nutmeg 1/4 c. Tamarind Pulp For Sauce Puree all ingredients together in a blender or food processor. Place in a large saucepan and simmer 20 minutes. Season with salt and pepper as necessary. For Salmon Lightly brush 6 portions of Wild Pacific Salmon filet with olive oil and dust with kosher salt and fresh black pepper. Broil on the barbecue, skin side up first. Rotate filets without flipping over to ensure even cooking on the belly side. Once charmarks have been achieved on the first side, flip the filets over. Brush with sauce 2 to 3 times during the remainder of the cooking process. It is recommended that the salmon is cooked just above medium rare, or still slightly pink inside. Serve with Roasted Corn on the cob and Coleslaw!! Coleslaw Dressing Blend all ingredients in a large mixing bowl. Salt and pepper to taste. 1/4 c. Seasoned Rice Wine Vinegar 1 Tbs. Prepared Horseradish 3/4 c. Mayonnaise 1/4 c. Sour Cream 2 tsp. Smoked Paprika 1 tsp. Cayenne   Recipe Archive