Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. Seafood, organic fare & supplements from wild fisheries & farms. Salmon / ˈ s æ m ə n / is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish.

By Health Nut Cucumber Cups with Dill Cream and Smoked Salmon Salmon definition is - a large anadromous salmonid fish (Salmo salar) of the North Atlantic noted as a game and food fish —called also Atlantic salmon. Salmon makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. You can have Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

1. Prepare of Traditional Ingredients.
2. You need 1-1.5 of k salmon, your preferred cut.
3. You need 1 of large onion, sliced.
4. You need 2-3 of tomatoes, sliced.
5. You need 1 bunch of kang kong (water spinach), cut in 3 inches length- leaves and tender stalks.
6. You need 1/2 of a medium radish, sliced (circles).
7. Prepare 2 of green finger peppers.
8. You need 1 bunch of okra, halved.
9. You need 1 pack (22 g) of Tamarind mix (good for 1L).
10. You need 3-4 C of water.
11. Prepare 1-3 Tbsp of Fish sauce (to taste).
12. Prepare to taste of Salt.
13. Prepare of Cooking oil to sauté.
14. It's of Non-traditional Ingredients (for more veggies).
15. You need Handful of green beans, halved (optional).
16. Prepare of Few leaves of napa/chinese cabbage (optional), torn.
17. It's 1-2 of garlic cloves, sliced (optional).
18. It's 2 of thin slices of ginger (optional).
19. It's 2-3 of calamansi, juice squeezed /strained (optional).

Combine remaining ingredients; pour over salmon. Salmon recipes are some of Food Network's most popular. Here are some great-tasting, all-star baked salmon recipes to enjoy any time. Salmon with Fruit Salsa "Our whole family loved this recipe!

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum instructions

1. Prep veggies.
2. Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant..
3. Sauté in the tomatoes until soft..
4. Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil..
5. You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts)..
6. The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes..
7. Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil..
8. Lower heat when it boils. Taste and add 1 Tbsp fish sauce first...If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins)..
9. Serve hot and spoon soup over rice. Enjoy!.

It is very hot with the jalapenos, but we thought it was fantastic. The pineapple gave it just a little sweet with the spicy." - Laurie W. Alaska Salmon Bake with Pecan Crunch "My husband said it was the best salmon he had ever tasted, and he's from Louisiana where the food is. Place the salmon side, skin side down, on aluminun foil. When it's time to turn, grab a long edge of the foil, sliding it off the fire and flip the fish gently onto the hot part of the grill.