Coconut-Crusted Salmon With Tamarind Barbecue Sauce

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1 teaspoon canola oil

1/2 cup chopped shallots

1 tablespoon grated peeled fresh ginger

2 garlic cloves, minced

1 tablespoon tomato paste

1 cup hot water

3 tablespoons Tamarind Extract

1/2 teaspoon brown sugar

1/4 teaspoon ground red pepper

1 tablespoon sweet soy sauce

1/2 teaspoon dark sesame oil

3 tablespoons panko (Japanese breadcrumbs)

3 tablespoons flaked sweetened coconut

1/8 teaspoon ground turmeric

4 (6-ounce) salmon fillets (about 1 inch thick)

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

Cooking spray

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