This aromatic, sweet and tangy sauce complements salmon. Not only is it a healthy, quick and easy dinner option, it is an elegant  meal for when you have company.

Serves:4

Ingredients

• 1 lb skin-on, boneless salmon filet
• 8oz baby bella mushrooms, diced into small pieces
• 1 large red pepper, diced into small pieces
• 1/4 large red pepper, cut into thin red strips
• 2 stems green onions, diced fine
• 1 tbsp ginger, diced fine
• 1 tbsp garlic, diced fine
• 2 tbsp size chunks of seedless tamarind (see method below)
• 1 tbsp fish sauce
• 1 tbsp soya sauce
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1/4 fresh coriander leaves, chopped
• For the fish before grilling or pan frying
  • 1/2 tsp salt
  • 1/2 tsp pepper powder
  • 1 tbsp vegetable oil (2 tbsp if frying)

Method

1. To make tamarind, soya and fish sauce mix:
   • Take a large marble sized piece of seedless tamarind
   • Put tamarind into a microwave safe bowl and add in 1/4 cup warm water. Heat for a minute in the microwave. Rest for 2 minutes. Then mash the pulp with the back of a spoon, forcing it through a strainer . Scrape off the paste that is on the underside of the strainer. Discard the solids left in the strainer
   • To the tamarind mix in the bowl, add fish sauce, soya sauce, sugar and blend well till sugar dissolves
2. For the mushroom – red pepper sauce
   • Dice mushrooms and red pepper into small pieces
   • In a wok, heat oil
   • When hot, add in the garlic, stir fry for 30 seconds and add in the ginger
   • Stir fry for 30 seconds
   • Add in the mushrooms and stir fry for 3-4 minutes until the water from the mushrooms dry out
   • Add in the tamarind, fish sauce mix and stir fry for 1 minute
   • Add in the green onions, and diced red pepper and stir fry for another minute
   • Remove from heat and set aside
3. Fish
   • To cook in Ninja Foodi: 
     • Place water into Ninja Foodi pot. Season salmon with salt and pepper on both sides, no oil, on rack, making sure the rack is in the higher position.
     • Assemble pressure lead, making sure the pressure release valve is in the SEAL position
     • Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin
     • When pressure cooking is complete, quick release the pressure by moving the pressure cooker valve to the VENT position. Carefully remove lid when pressure is released
     • Gently pat salmon dry with paper towel, then close with crisping lid
     • Select BROIL and set time to 7 minutes. Select START/STOP to begin, check for doneness after 5 minutes
   • To grill on a regular grill:
     • While the sauce is cooking, marinate the fish with oil, salt and pepper. Rub mixture on both sides of fish. Heat grill to 450 degree F. When hot, grill the salmon skin side down over direct heat with the lid closed, for about 4-5 minutes and then turn the salmon over, close the lid and another 4-5 minutes
   • To pan fry:
     • Rub salt on both sides of the fish. Heat oil in a pan. When hot, add fish, skin side down and fry for about 4 minutes on each side
4. Serving
   • Serve fish while hot, with the Mushroom-Red Pepper sauce spooned over it, garnished with red pepper slivers and cilantro. It can be accompanied by vegetables like bok choi or broccoli as well as steamed rice