Salmon sarciado

Name: Salmon sarciado
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 centre-cut salmon fillets, deboned and skin-on; 4 Roma tomatoes, cut into large chunks; 1 tbsp tomato paste; 1 large shallot, chopped; 4 cloves garlic, thinly sliced; 1/2 tsp red pepper flakes; 1 small green pepper, cored and chopped; 1 tbsp rice wine vinegar; 2 tbsp sugar

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Saved

Ingredients

30 minutes

2 servings

2centre-cut salmon fillets, deboned and skin-on
4Roma tomatoes, cut into large chunks
1 tbsptomato paste
1large shallot, chopped
4 clovesgarlic, thinly sliced
1/2 tspred pepper flakes
1small green pepper, cored and chopped
1 tbsprice wine vinegar
2 tbspsugar

Saved

Steps

30 minutes

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.
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.
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.
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.