Salmon Sarciado Recipes
SALMON SARCIADO
Use salmon, tilapia, or cod in this easy Pinoy recipe that has a tomato-based sauce with onion and garlic. Serve with rice.
Provided by lola
Categories Filipino Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Season both sides of the salmon steaks with salt and pepper.
- Heat 2 tablespoons cooking oil in a skillet over medium heat. Briefly fry the salmon in hot oil until lightly cooked, about 2 minutes per side. Remove from skillet and set aside.
- Add 1 tablespoon cooking oil to the skillet and allow to get hot before adding the onion and garlic; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the diced tomatoes into the mixture and season with salt and pepper. Continue cooking until the moisture from the tomatoes makes a sauce, about 5 minutes more. Return the salmon to the skillet and allow to simmer in the sauce until the fish flakes easily with a fork, about 10 minutes. Stir the beaten egg into the sauce and stir until well integrated; serve hot.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 17.6 g, Cholesterol 168.5 mg, Fat 33.3 g, Fiber 3.8 g, Protein 42.1 g, SaturatedFat 6.2 g, Sodium 195.2 mg, Sugar 8.9 g
SALMON SARCIADO
Use salmon, tilapia, or cod in this easy Pinoy recipe that has a tomato-based sauce with onion and garlic. Serve with rice.
Provided by lola
Categories Filipino Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Season both sides of the salmon steaks with salt and pepper.
- Heat 2 tablespoons cooking oil in a skillet over medium heat. Briefly fry the salmon in hot oil until lightly cooked, about 2 minutes per side. Remove from skillet and set aside.
- Add 1 tablespoon cooking oil to the skillet and allow to get hot before adding the onion and garlic; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the diced tomatoes into the mixture and season with salt and pepper. Continue cooking until the moisture from the tomatoes makes a sauce, about 5 minutes more. Return the salmon to the skillet and allow to simmer in the sauce until the fish flakes easily with a fork, about 10 minutes. Stir the beaten egg into the sauce and stir until well integrated; serve hot.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 17.6 g, Cholesterol 168.5 mg, Fat 33.3 g, Fiber 3.8 g, Protein 42.1 g, SaturatedFat 6.2 g, Sodium 195.2 mg, Sugar 8.9 g
DOENJANG SALMON RICE BOWL
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
Provided by Eric Kim
Categories weekday, seafood, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
- When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
- Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.
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