Sweet and Sour Tasmanian Salmon

Sweet and Sour Tasmanian Salmon
Sweet and Sour Tasmanian Salmon. I am always fascinated by the pink color flesh of salmons. Pink salmons are visually appealing and of course equally delicious. Australia is the home of the Tasmanian Atlantic Salmons. Tasmania is an Australian island and state located at the southern tip of the Australian continent. It is where the delicious Tasmanian Atlantic salmons are farmed. Click this link to see how they are farmed

Sweet and Sour Tasmanian Salmon Recipe

The Tasmanian salmon are always available fresh on most supermarkets here in Australia. It did not take a lot of thinking on what is the best Pinoy dish that I would cook with the fish beside sinigang na salmon. I thought they will make a great sweet and sour and it is. For the dish I needed salmon fillets skin-on, the reason I chose the fillet with skin-on, I wanted to fry the skin crispy and maintaining the rest of the salmon fillet just cooked tender and moist, remember they are fresh. The sweet and sour sauce is simple just a cocktail of stir fried chopped vegetables like tomatoes, onion, celery, bell pepper and cucumber. Of course the vegetable are not limited to those I have used you can use your own favourite sweet and sour vegetables, you can even use commercially prepared sweet and sour sauce.

Sweet and Sour Tasmanian Salmon Dish

Here is how I cooked my Sweet and Sour Tasmanian Salmon.

Ingredients:

360 grams fresh Tasmanian Atlantic salmon fillet, skin on
1 medium size red or green bell pepper, cut into large squares
1 medium size onion, cut into large squares
1 large tomato, cut into large squares
1 stalk celery, chopped
1 small size cucumber, cut into large squares
1 cup tomato sauce,
1 tsp. hot sauce, optional
2 tbsp. sugar
2 tbsp. unsalted butter
salt and pepper
cooking oil

Cooking procedure:

Sweet and Sour Tasmanian Salmon - Cooking Procedure

In a frying fan heat generous amount of cooking oil and fry at medium to high heat the salmon fillets, skin down first for 3-5 minutes or until skins are crispy. Now turn the salmon fillet to fry the remaining sides for about a half a minute each side. Remove from the frying pan and keep aside. Discard the used cooking oil, on same frying pan heat the butter until it start to melt, add in the vegetables and quickly stir fry for 2-3 minutes or until just cooked and still firm. Remove the vegetables from the frying pan and keep aside. Using the same frying pan heat the tomato sauce at low to medium heat, add in the sugar and hot sauce stirring constantly until blended. Return the vegetables to the frying pan and continue to stir cook for a minute of until the vegetables are coated with the sauce. Season with salt and pepper to taste. Arrange fried salmon fillets on and plater and pour over on top the sweet and sour sauce. Serve immediately.

See other related sweet and sour fish recipes;


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