Grilled Salmon with Tamarind Dipping Sauce and Crispy Brussels Sprouts Recipe

Ingredients

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1/2 cup tamarind paste, store-bought or homemade
• 2 tablespoons dark brown sugar
• 2 tablespoons fish sauce
• 1/2 lime, juiced
• 1 fresh red Thai chile, finely chopped (optional)
• 1/4 cup avocado oil
• 1 large shallot, halved and thinly sliced
• 3 tablespoons neutral-tasting oil (such as avocado oil)
• 3 scallions (green parts only), finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 pound medium Brussels sprouts (about the size of your thumb) trimmed and halved
• 2 tablespoons avocado oil
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1 teaspoon cornstarch
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 (2-pound) skin-on salmon fillet (about 3/4-inch thick at the thickest point)
• 2 tablespoons avocado oil, plus extra for the grill grates
• kosher salt and freshly ground black pepper
• Scallion Relish (recipe above)
• Fried Shallots (recipe above)
• 3 tablespoons chopped peanuts