Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. 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. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). It takes to all types of cooking methods -- grilling, pan-frying, roasting, poaching. 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 cook it.

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

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

It's equally delicious dressed in flavorful sauces or unadorned, simply prepared on the grill or in the pan with a little olive oil and salt. Salmon makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. Salmon recipes are some of Food Network's most popular.

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

Prep veggies.
Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant..
Sauté in the tomatoes until soft..
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..
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)..
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..
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..
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)..
Serve hot and spoon soup over rice. Enjoy!.

Here are some great-tasting, all-star baked salmon recipes to enjoy any time. Combine remaining ingredients; pour over salmon. Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! Season salmon with salt and pepper.