Tamarind Glazed Salmon and Chicken with Coconut Rice

This dish brings together the rich flavors of salmon and chicken, glazed with a tangy tamarind sauce, served alongside fragrant coconut rice. The combination of savory and slightly sweet elements creates a delightful balance, while the coconut rice adds a creamy texture that complements the proteins beautifully. It's a unique yet harmonious dish that meets various dietary preferences.

Ingredients:

• 2 salmon fillets
• 2 chicken breasts
• 1/4 cup tamarind paste
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 cup jasmine rice
• 1 cup coconut milk
• 1/2 cup water
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a small bowl, mix the tamarind paste, honey, soy sauce, garlic powder, and ginger powder to create the glaze.
2. Preheat the grill or a grill pan over medium heat.
3. Season the salmon fillets and chicken breasts with salt and pepper. Brush both sides with the tamarind glaze.
4. Grill the salmon for about 4-5 minutes per side, or until cooked through. Grill the chicken for about 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F.
5. While the proteins are grilling, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
6. Once cooked, fluff the coconut rice with a fork and let it sit covered for an additional 5 minutes.
7. Serve the grilled salmon and chicken over a bed of coconut rice, drizzling any remaining tamarind glaze over the top. Garnish with chopped cilantro.