Sometimes you find the best recipes not online but from friends and family, this one is a great example of it when one of our close friends prepared one for dinner. He calls it Kinamatisang Salmon if translated it means Salmon in tomatoes, while we have the same name dish back home the preparation is quite different, the one back home is more of a fish soup and this one is not.
Kinamatisang Salmon Aldy style is a perfect blend of pan fried salmon bathed in a tangy tomato sauce then baked until cooked, a nice combination of delicate salmon flavour with something acidic but sweet tasting tomatoes, and it’s just a pure pleasure to the palate especially when you’re at the fatty part of the fish which is the belly. The oily fish combines with the sweet sour sauce is a blend made in heaven.
This was a hit when he served it during that dinner and everyone was asking how he made it, to our surprise is was quite easy so the effort to result ratio was quite high. I did not even wrote down the recipe as it was quite straightforward it just contains two main ingredients salmon and tomatoes any add-ons on this is just based on your personal preference.
- Sprinkle salt and pepper all around the salmon steaks.
- Place heavy pan on stove top over high heat, add oil and once it is near its smoking point add the salmon and pan fry on each side until its golden brown and crispy, make sure you use a thick pan so it browns fast on the outside but still a bit raw inside. Set salmon aside.
- Using the same pan, add more olive oil if needed then sauté garlic and onions until onions are soft.
- Add the tomatoes, sugar and basil, cook until tomatoes are soft.
- Pour the Italian style chopped tomatoes and dried oregano then bring it to a boil, simmer for 5 minutes covered.
- Mix in the red wine vinegar then season with freshly ground black pepper and salt.
- Place salmon in an oven proof dish then pour chunky tomato sauce on top, place in a 230C preheated oven then bake for 10 minutes. Remove from oven then serve immediately.