Monday, 1 April 2013

Salmon ala Pobre




The second order of the day is ... (dan dan dan dan .... drum rolling)....This week  is my husband's birth week so we are featuring a few of the recipes I have cooked that he loves most.  Well I am referring to those I haven't posted yet.

Salmon.  Yep it is my husband's favorite fish and sashimi is how he likes it best.He hates cooked salmon most of the time. But experimenting on salmon along the way, I've noticed that he comes to love some of my cooked salmon dishes like my Salmon Sisig.  And also this dish.  Frederick loved this salmon ala pobre so much that  he finished most of it leaving me with just a slice or two.

I was supposed to cook bangus ala pobre but I can't wait for the milkfish to be thawed so I went for the salmon instead crossing my fingers including my toes that my husband would like it.  You know, the antagonistic part of me tells me to go ahead with something even if I know crystal clear that my husband would hate it (he wouldn't dare hate me... evil grin).

Salmon ala pobre - I am not sure why we Filipinos have a dish called "ala pobre".  Pobre means mahirap in Filipino or poor in English. To translate the name literally means milkfish (if you are using bangus) for the poor or in this case salmon for the poor.  It's oxymoron actually to be naming this as salmon ala pobre specially that salmon fishes are expensive where ever part of the planet you go unless you live by the ocean.

Just to make you drool... This dish was so delicious.  It tasted peppery, salty, and lemony-sour with that special salmony-sweetness PLUS the crunchy onions that goes with it, you can finish a pot full of rice even if you are on a diet



     SALMON ALA POBRE

Ingredients :

salmon fillet - 6 to 8 slices
Garlic, coarsely chopped - 5 cloves
Onions, sliced into rings - 2 medium or as desired
Vegetable oil for pan frying

Marinade :
Lemon Juice - 1/4 c
Soy Sauce (I used the UFC brand) - 1/2 c
Black Pepper Powder 

Cooking Procedure :

1.  Mix together all the ingredients for the marinade
2.  Place the salmon fillet in a zip locked plastic bag and pour the marinade sauce over it.  Shake to coat each salmon fillet well
3.  Refrigerate and marinade for at least 12 hours.
4.  Remove the salmon from the refrigerator an hour before cooking.
5.  Put oil in a frying pan and heat it.  Pan fry the salmon until each of its sides turned brown. 
6.  After frying all salmon fillets, in the same pan remove most of the oil and retain some just enough for sauteing.
7. Heat the oil under medium fire then add the Garlic and some of the onions.
8.  Pour half of the remaining marinade (or all of it if you want) on the garlic and onion.  Simmer for a minute.  
9.  Toss in the salmon fillets and remaining onions and simmer for about 5 minutes.  Remove from fire.

Serve and enjoy

Makes 3 to 4 servings. Here’s the estimated Nutritional values per per serving based on the ingredients used.

Calories :  268 kcal
Total Fat:   14.67 g.
Cholesterol :  78.67 mg.
Saturated fat :  0.8 g.
Protein :  30 g
Trans fat  :  0 g.
Sodium : 900 mg.
Dietary fiber :  0 g.
Carbohydrate : 0 g.
Sugar  : 0 g.






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