For the Glaze:

• 3 tablespoons tamarind puree
• 1 large orange, juiced and zested, and reserve a bit of zest for garnish
• 2 tablespoons Limón-Chile 
• 1 tablespoon soy sauce
• 2 teaspoons Toasted Cumin Seed, ground
• 1/2 tablespoon garlic, minced
• 3 tablespoons agave syrup
• 2 tablespoons butter, unsalted

For the Salmon:

• 1 tablespoon olive oil
• 1 side of Sockeye salmon, skin on
• 1/2 teaspoon Kosher Salt Diamond Crystal 
• 1/2 cup cilantro, chopped, for garnish
• 2 tablespoons Limón-Chile 

Preheat the oven to low broil.

In a small saucepan over medium heat, combine the tamarind puree, orange juice and zest, 2 tablespoons Limón-Chile, soy sauce, toasted cumin, agave and butter. Stir ingredients together and simmer for 1 minute or until the sauce becomes syrupy. Remove from heat and lightly brush the top of the salmon with the glaze. Set the remaining sauce aside.

In a large, oven-safe saute pan over medium-high heat, add 1 tablespoon of olive oil. Add the salmon, skin side down to the pan and sprinkle with salt. Cook for 2 minutes.

Transfer the salmon to the oven and broil on low for 10 minutes. The cooking time will depend on the thickness of your filet and doneness preference. Look for white bands of fat emerging from between the layers of fish to indicate that it is cooked through. Transfer the salmon to a platter and spoon additional glaze over the top while warm. Garnish with fresh cilantro, additional orange zest and Limón-Chile. Serve hot, family style.