SWEET AND SOUR SALMON

Pan seared salmon and baked with sweet and sour sauce. This is also known as escabeche in the Philippines. It is a dish made with whole fried fish and then simmered with homemade sweet and sour sauce. Salmon fillet is just easy for my family since there is no more bone. I thought of sharing this because this has become my husband’s all time favorite and his family. They could eat this everyday like they never had it before!  

You can use any kinds of fish even whole which you can buy at the grocery store but varieties can only be found at the Asian market. This is just best if you sear it first or fry it until golden brown. In the Philippines where some people don’t have oven, or when I was a child, we cook it a day before the occasion. If not, we let it set covered for hours to soak in the sauce, with fish already cooked. I don’t remember though if it was as good as this recipe here. 🙂 

INGREDIENTS:

• 6 lbs of salmon (I used Fresh Farmed Atlantic Salmon here, this is juicier than the other)
• 1/2 cup apple cider vinegar
• 2 tbsp sea salt or enough to cover the meat.
• 1/8 cup olive oil
• 5 cloves garlic, minced
• 1/2 cup ginger, sliced
• 1 large yellow onion, strips
• 1 cup carrots, strips or you can buy carrot sticks.
• 1 medium red bell pepper, strips
• 1 cup fresh pineapple, sometimes I used canned pineapple chunks but fresh is better.
• 1 teaspoon ground black pepper
• 1/8 cup brown sugar
• 2 tbsp fish sauce
• 1/2 cup sweet chilli sauce(Available in any grocery store in Asian isle or at amazon.com)
• 1/8 ketchup

INSTRUCTIONS:

• Rub half the amount of the vinegar all over the salmon and sprinkle the salt.
• Heat a rectangular skillet on HIGH and drizzle olive oil. I used electric skillet that is wide enough for the salmon.
• Brown or Sear both sides of the fish until brown and a bit crispy 2 minutes in each side. It is not completely cook, but we finish cooking the fish in the oven with the sauce.
• Meanwhile, grease a baking dish with olive oil.
• When fish is brown, take it out using flat spatulas so it won’t break. Place the fish in the baking dish or oven-proof serving dish. Set aside.
• Turn oven to 350F.
• Do not wash the skillet where fish was browned.
• Add more olive oil into the skillet, garlic and ginger, stir and cook for 2 minutes.
• Add onions, carrot sticks, bell pepper. Stir and cook for another minute.
• Add pineapple. Make sure you drain the pineapple juice if you are using can. Stir.
• Add the ground black pepper, brown sugar, fish sauce, apple cider vinegar, sweet chilli sauce and ketchup then let cook for 5 minutes.
• Do not overcook the vegetables.
• Sprinkle a pinch of sea salt or adjust the taste.
• Turn off the heat and pour the sauce over the fish and spread to cover the entire fish.
• Cover with foil and bake for 15-20 minutes in a 350 degrees heated oven to absorb all the flavor into the fish. 
• My family does not like to eat the ginger itself. So I take them out as much as I can see before serving. The flavor and aroma of the ginger is already in the sauce!

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KNOW THE DIFFERENT KINDS OF SALMON

how to pick?

Select salmon with a vibrant color, fresh (non-fishy) smell and a cut that appears moist rather than dried out. Avoid any fish brown spots on the belly, around the edges of the fillet, or curled skin.

Whether farmed or wild, salmon are tasty fish and a healthy protein choice. They look and taste nearly the same. Wild Pacific salmon are harvested by fishing, mostly in the north Pacific from June through September. Frozen or canned wild salmon are available outside this period. Farmed Atlantic salmon are hatched, raised and harvested under controlled conditions, and available fresh year-round, usually at lower prices than wild-caught fish.

wild or farmed?

Wild salmon are caught off the coast of Alaska, Washington and Oregon between May and October. These salmon are born in freshwater rivers and streams and swim out to the ocean as they mature. Their high fat content helps them survive in cold water and also produces rich flavor.

Atlantic (farmed) salmon grow in fisheries with expertly-monitored water quality. Higher in fat, Atlantic salmon maintains moisture well and is easy to cook.

 fresh or frozen?

 Atlantic (farmed) salmon freezes very well due its higher fat content. Wild caught salmon is sometimes frozen right after catching to preserve freshness.  Ask a Seafood Partner for the best piece for you.



Organic Atlantic Salmon



Wild Alaskan Sockeye



Fresh Farmed Atlantic Salmon

• No Antibiotics
• Farm-raised
• Exceptionally buttery flavor and moist, flaky texture
• European Union rating of organic*

*US does not provide organic rating on salmon

• Wild
• Rich red color
• Flavorful and pairs well with other strong flavors
• Great grilled on a cedar plank
• Most abundant
• Farm-raised
• Great on the grill – see recipe
• Available in steaks, fillets and whole

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ANOTHER SALMON RECIPE

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BROILED SALMON AND SHRIMPS

Broiled fresh certified organic salmon with seasoned vinegar “Pinakurat”(This is a spicy seasoned vinegar you can buy from the Asian store or in amazon). This melts in your mouth, it’s truly the best! Although the vinegar is a little spicy for dipping but when you put it in the fish and cook it, it is just enough kick for the kids’ taste buds. Also look for the extra virgin olive oil, because this gives a unique extra flavor compared to other oil. Shrimps were seasoned and cooked separately but I presented and served on the side of the salmon for a nice seafood platter.

INGREDIENTS:

• 6 lbs. salmon (feeds 5-6)
• 4 tbsp seasoned vinegar (I used Pinakurat)
• 1/8 tbsp robust extra virgin olive oil (see it in amazon)
• 1 tbsp pink salt or himalayan salt(see it in amazon)
• 1 tsp freshly ground black pepper
• 1 tsp paprika(see it in amazon)
• 2 tbsp garlic powder

INSTRUCTIONS:

• Place the salmon fillet skin-side down (if there is skin) on the greased baking pan
• Drizzle and rub the vinegar in the fish, front and back (if no skin at the back)
• Drizzle some olive oil as well and save some for later.
• Mix the salt, black pepper, paprika and garlic powder.
• Rub evenly into the fish. Refrigerate for 30 minutes.
• After 30 minutes, turn the oven broiler ON.
• Broil salmon at the middle rack for 15-20 minutes, just test when done depending on how thick your fish is.

FOR THE SHRIMP

• 3 lbs easy peel jumbo shrimp
• 1 tsp creole seasoning(see it in amazon) 
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika (see it in amazon)
• 1 tsp garlic powder
• 2 tsp olive oil
• 2 tbsp salted butter

INSTRUCTIONS:

• Add all the ingredients together in a ziploc bag except the salted butter and marinate the shrimp for at least 30 minutes.
• After 30 minutes, place butter in the heated skillet.
• Add the shrimps and cooked until pink. Do not overcook.
• Serve at the side of the salmon and drizzle some olive oil on top of the fish and shrimps.
• Garnish with chopped parley and lemons.

Enjoy!