Pan-fried salmon with tomato sauce
Ingredients
  • 1 Salmon Fillet or Steak8 oz (250 g)
  • 1/4 tsp Black pepper1 ml
  • 1 tbsp Canola oil15 ml
  • 2cloves Garlic, raw
  • 1/4cup Onion60 ml
  • 2 Tomatoes. red, large
  • 1/2 tbsp Fish sauce7.5 ml
  • 1/2tbsp Sugar7.5 ml
  • 2/3tsp Sugar3 ml
  • 1 Green onion, large
  • 1 Hot chili pepper, optional(1 small pepper)
  • 3/4cup Brown rice, cooked190 ml
Instructions
  1. Wash the salmon fillet and cut into palm-size pieces. No need to cut if purchase salmon steak. Pat dry with paper towel and sprinkle the fish with 1 mL (¼ tsp) of ground black pepper.
  2. Finely chop the garlic and thinly slice the onions
  3. Dice the green onions and tomatoes
  4. Use a non-stick pan, heat up 7.5 mL (½ tbsp) of canola oil at medium heat, stir in the fish and cook until golden on each side. Remove from pan and set aside.
  5. Heat up another (7.5 mL) ½ tbsp of canola oil at medium heat, stir fry the garlic and onion until fragrant. After, stir in tomatoes pieces, 7.5 mL (1/2 tbsp) fish sauce, 7.5 mL (1/2 tbsp) sugar, 30 mL (2 tbsp) water
  6. Cook at medium-low heat until the tomato is soft; add in the cooked fish, cover the pan with a lid and simmer over low heat until the fish is fully cooked.
  7. Add in another 3.5 mL (2/3) tsp of sugar and flip the fish to allow the flavor to soak into the fish both sides.
  8. Remove fish to a platter, sprinkle the dish with chopped green onion and hot chili pepper
  9. Serve one serving of salmon with 60 mL (1/4 cup) of brown rice