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2 tablespoons smoked paprika
1 tablespoon cumin seeds
1 teaspoon crushed smoked red chili
1 teaspoon black peppercorns
3 tablespoons vegetable oil or olive oil (plus more for the baking dish)
4 large garlic cloves minced
3 shallots minced (use yellow onions if you don't have shallots)
2 tablespoons of minced fresh ginger
2 tablespoons of tamarind puree
2 tablespoons of dark amber maple syrup (use regular maple syrup if you don't have dark amber)
2 pound whole salmon fillet
Flaky sea salt for sprinkling
In a spice grinder combine cloves, cumin, smoked red chili, and black peppercorns into a fine powder.
In a skillet, heat 3 tablespoons of vegetable oil, add garlic, shallots and ginger, cook over moderate heat stirring often for about 5 minutes.
Stir in the ground spices and cook stirring constantly, until fragrant, about 3 minutes.
Add tamarind puree and dark amber maple syrup. THIS WILL CREATE A PASTE.
Preheat oven to 300 degrees F.
Oil a glass baking dish.
Spread the spice paste on both sides of the salmon and set the salmon in the pan skin side down. Be sure the paste is evenly spread and fold the tail under to ensure even cooking.
Let the salmon sit for 15 minutes to absorb the flavors of the spice paste.
Bake uncovered for 25 minutes basting halfway through. Cover the salmon for the last 15 minutes of cooking. (TOTAL COOK TIME 40 MINUTES)
Remove from oven and continue to baste with the pan juices (THIS STEP MAKES IT EVEN MORE YUMMY)
Sprinkle with flaky sea salt.
Serve and let the flavors dance on your tongue! - WE CARRY THE SPICES YOU NEED FOR THIS FABULOUS DISH!