Sinigang na Salmon
This sinigang na salmon recipes uses salmon head, belly and bony parts that makes this sinigang extra delicious. Best eaten during cold weather as the hot soup will make you feel warm.
I love sinigang. And this sinigang na salmon is not an exemption. The sour taste and the hot soup is perfect for breakfast, lunch or dinner. I don’t know any Filipino who doesn’t like sinigang. To make it more appetizing, I normally have fish sauce and crushed chili as a condiment for this soup.
Sour base
In the Philippines, we usually use the fresh tamarind fruit as a sour base. It’s more flavorsome compared to the commercial ones. But since tamarind fruit is not available here, I opted to use a sour tamarind mix. Sometimes we also use other sour fruit as substitute such as cucumber tree (aka “kamias”) or cotton fruit (aka “santol”), whatever is available. Others made use of young mango fruit or lemon or kalamansi. They may vary in flavor but still have that distinct sour taste.
Salmon, expensive?
Salmon is expensive specifically salmon steak/ meat. It has a special section in the seafood/ fish area in the supermarket and it is a bit pricey compared to other fish. When making the salmon steak they trimmed the head, belly and bones. These parts are usually being thrown away before. Now, they also sell it in the supermarket at a cheaper price. Why not? It’s a nice idea than wasting it.
salmon health benefits
Did I say that I love salmon? Aside from being delectable, salmon is packed with several impressive health benefits. It is one of the best source of Omega 3 fatty acids EPA and DHA. Salmon also contains astaxanthin which is a compound that may benefit heart, brain, nervous system and skin health. It is also great source of protein, potassium, selenium, B vitamins such as B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B9 (folic acid) and B12.
Whenever I go to dine in restaurants, I always look into the fish menu and browse for salmon dish. Aside from being delectable it is also healthy to eat as I mentioned above. The meat is juicy and appealing to the eyes.
vegetables to go in
Just like any typical sinigang, this recipe also uses vegetables such as tomatoes, raddish, gabi, okra and kangkong. Some put also chili, string beans, eggplant and lettuce instead of kangkong. The choice is yours, you can put whatever vegetables you prefer and enjoy. As long as you have the sour base, tomatoes and two of the other vegetables that is totally up to you. You can enjoy this sinigang na salmon recipe.
Give this sinigang na salmon a shot in your next sinigang menu, I’m sure you will love it. Happy tummy!
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Sinigang na Salmon Recipe (Salmon in tamarind soup)
Equipment
- Large cooking pot and stirring spoon
- Chopping board and knife
- Measuring cup and spoon
Ingredients
- 2 tablespoons oil
- 1 inch/ thumb size ginger, cut into strips
- 1 medium onion, cut into eight pieces
- 3 small tomatoes, cut into quarters
- 1 kilo salmon (head, belly and bony parts)
- 6 cups water
- ¼ kilo taro root or "gabi"
- 1 small raddish or "labanos", cut into circles
- 2 teaspoons salt
- 1 teaspoons ground black pepper
- ¼ kilo lady fingers or "okra"
- 2 tablespoons tamarind mix or "sinigang sa sampalok"
- 4 tablespoons fish sauce
- 2 bundles water spinach or "kangkong"
Instructions
- In a large cooking pot, heat oil and saute ginger, onions and tomatoes.
- Put in salmon and cover for a minute to let the salmon cook slightly.
- Add the water, taro root (gabi) and raddish (labanos). Season with salt and pepper and let it come to a boil.
- Once boiling, add the lady fingers (okra), tamarind mix and fish sauce and simmer for another minute.
- Finally, add in the kangkong leaves, cover and turn off the heat. Let the remaining cook the kangkong leaves.
- Transfer the sinigang na salmon into a serving bowl. Share and enjoy!
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