Are you looking for some ways to cook salmon? Well, try this adobong salmon.
Many of us can’t resist the awesome, milky, sumptuous salmon and for me, the way to cook this is just by lightly seasoning it with salt and pepper and then seared. Eating this raw is okay but I prefer it cooked.
My mother, who is not used to seared dishes wants her salmon cooked well. She said she doesn’t want this stinky after taste, which I really understand. She is also fed up with sinigang. So, to give in to her request, I cooked Adobong Salmon.
Well, she loved it. Here’s the recipe:
- 1/4 kilo salmon – cut crosswise
- 1 medium red onion – chopped
- 3 cloves garlic – minced
- 1/2 teaspoon chopped ginger
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1 tablespoon brown sugar
- 1 piece laurel leaf
- Season the salmon with salt. Let it rest.
- Heat the oil for a few minutes before searing the salmon. Then, set aside.
- Using the same pan, saute garlic, onion, and ginger.
- Add the soy sauce, vinegar, sugar, peppercorn, and laurel leaf. Let it boil until thick.
- Turn the heat to low.
- Add the salmon and cover the pan. Let it sear for about 1 minute. Then, allow it to rest.
- Serve and enjoy.
- Let the salmon rest so that it will absorb most of the seasoning.
- Heating the oil well will prevent the salmon from sticking.
- While searing some of the oil of the salmon will mix, adding flavor to the sauce. So, you don’t need to worry if there’s flavor in the sauce.
- You may just drizzle the sauce. It just cooked it for a few more minutes because of my well-done lover mother.
- This is best with hot rice and an ice-cold cola.