Tamarind Spiced Salmon

Prep Pat salmon dry. Grate garlic. Pick dill fronds and finely chop. Slice lemon into 4 thick wheels. Thinly slice cucumber and red onion. Crack flatbread into wedges.

Build 1 Whisk tamarind paste, curry powder, paprika, turmeric, black pepper, salt, garlic, and 1 tbsp olive oil in a small bowl to a thick rust-colored paste.

Build 2 Toss cucumber and red onion with red wine vinegar, 1 tbsp olive oil, and a pinch of salt in a small bowl. Rest 10 minutes while the salmon cooks.

Sear Heat a grill pan or heavy cast iron skillet over high heat 3 minutes until smoking. Brush salmon skin with 1 tbsp olive oil. Lay salmon skin-side down and grill 4 minutes without moving, until skin is crackled and crisp.

Build 3 Brush masgouf paste thickly over the salmon flesh side. Flip salmon and grill flesh-side down 2 minutes until the spice crust turns deep mahogany and edges char. Lay lemon wheels alongside and char 60 seconds per side. Lift everything to a plate.

Plate Melt butter in a small saucepan over low heat 60 seconds. Stir in dill off the heat. Warm flatbread on the grill 30 seconds per side until pliable and lightly blistered. Lay flatbread on a plate, slide salmon on top, drizzle dill butter across the fish, pile cucumber salad alongside, and serve with charred lemon for squeezing.