An easy week night meal that my mom usually makes at least a few times a month is salmon braised in tomato sauce or salmon sốt cà chua. Salmon filet is pan fried to form a golden crust and then is braised in a simple tomato garlic sauce for a a few minutes. This dish is served simply with rice. It is a quick, healthy and easy dish to make for dinner.
Difficulty: Easy / Servings: 2 people / Time: 30 minutes
1 large salmon filet with skin
4 ripe tomatoes
1 tablespoon of fish sauce
1 tablespoon of chicken bouillon powder
1 cup of low sodium chicken broth
2 tablespoons of diced yellow onion
9 cloves of garlic (5 cloves of smashed garlic and 4 cloves of minced garlic)
Canola oil or any oil (not olive oil since it has a low heat point and will burn)
Rub the salmon on both side with 1/2 teaspoon of sea salt. Rinse the salmon with water and wipe dry with a paper towel.
Smash 5 cloves of garlic to release the juice.
Heat a pan on high with enough oil to cover the pan. Once the oil is hot, add the 5 cloves of smashed garlic. Once the garlic turns golden, remove the garlic and discard it. Sear both side of the salmon until it turns golden brown.
Remove from the pan and set aside. The salmon does not need to be thoroughly cooked because it will be braised later. You just want a golden crust. Wipe the pan clean of oil with a paper towel.
Dice the tomatoes and put them into a mixing bowl. Add 1 tablespoon of fish sauce, 1 tablespoon of chicken bouillon powder, 2 tablespoons + 1/2 teaspoon of sugar and 1/2 teaspoon of ground pepper.
Heat the pan on high with 2 tablespoons of oil and brown 4 cloves of minced garlic. Add 2 tablespoons of diced onion when the garlic starts to turn golden.
Once the onions turn translucent, add the tomatoes and mix. Stir to break up the tomatoes for approximately 5 minutes.
Allow the juices to reduce a little and add 1 cup of chicken broth. Let it boil to reduce the liquid for 2 minutes.
Add the salmon back into the pan and let it simmer for 10 minutes to absorb the sauce. Spoon the sauce over the salmon as it cooks.
After approximately 10 minutes, turn off the heat and add diced scallions for garnish and color. Serve the dish with a side of rice.
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