Salmon sarciado

Name: How to cook Salmon sarciado - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Salmon sarciado

Sarciado is one of my favourite ways to enjoy a simply fried piece of salmon. The slight acidic bite helps to cut the oiliness of the fish, while the sweetness keeps you coming back for more. I learned the basics of the recipe from my mum and my aunt. Unlike traditional sarciados, theirs don't feature eggs, so neither does mine.

Ingredient

Food ration :

2 servings

Cooking time :

30 minutes

centre-cut salmon fillets, deboned and skin-on

Roma tomatoes, cut into large chunks

1 tbsp

tomato paste

large shallot, chopped

4 cloves

garlic, thinly sliced

1/2 tsp

red pepper flakes

small green pepper, cored and chopped

1 tbsp

rice wine vinegar

2 tbsp

sugar

Cooking instructions

* Step 1

Add a splash of veg oil to a large nonstick pan on medium-high heat. Season the salmon fillets with salt and pepper and sear them in the pan, skin-side first, for 5 to 6 minutes per side until cooked. Remove the fish to a paper-towel lined plate.

* Step 2

Wipe the oil and any residue from the pan, and add a fresh splash of veg oil. Lay the tomatoes in, flesh-side down, and don't touch them for 5 minutes. Let them scorch and bubble and release their juice.

* Step 3

Stir the tomato paste, shallot, garlic, and pepper flakes into the pan. Let fry for 2 minutes. Add the green pepper and fry another 2 minutes.

* Step 4

Add the vinegar, sugar, and a 1/2 cup water to the sauce. Stir, then let simmer 2 or 3 minutes to reduce. Add salt and pepper to taste. Serve the sauce underneath or beside the salmon, so you don't ruin the beautiful crispy skin.

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