How to Cook Sinigang na Salmon: A Refreshing Filipino Favorite

Sinigang na salmon is a delicious Filipino soup that combines fresh salmon, vegetables, and a salty-sour broth This comforting dish can be enjoyed any time of year and is a great way to use up salmon heads and trimmings Here’s a simple guide to making this tasty soup at home.

Overview of Sinigang na Salmon

Sinigang refers to a class of Filipino sour soup that can be made with seafood, meat or vegetables. The sourness comes from tamarind, which gives the broth its signature tangy flavor. Sinigang na salmon features salmon as the protein.

This soup is a great example of the balancing act that Filipino cuisine excels at. It has four main components:

• Sourness – from tamarind, kamias, sampaloc, or calamansi
• Saltiness – from fish sauce or salt
• Spiciness – from peppers like siling haba or labuyo
• Umami – from the salmon heads

When these elements come together in perfect harmony, the result is a light yet intensely flavorful soup that’s an undisputed Filipino favorite.

Benefits of Cooking with Salmon Heads

Salmon head may not be the prettiest cut of salmon, but it packs tremendous flavor and nutrition. Here are some benefits of using salmon heads in sinigang:

• Inexpensive – Salmon heads are often discarded by fishmongers and grocers. You can usually get them for cheap if you ask.
• Flavorful – The head contains tasty fats, collagen, and omega-3s that add richness to the broth.
• Nutritious – Salmon heads provide heart-healthy fats, protein, selenium, vitamins, and minerals.
• Sustainable – Using byproducts like the head reduces food waste.

So don’t be afraid to use salmon heads in this recipe Their homely appearance belies just how tasty they can be!

Ingredients for Sinigang na Salmon

This sinigang recipe serves 4-6 people. The ingredients are:

For the broth:

• 2 lbs salmon head and trimmings, cleaned and cut into chunks
• 1 medium onion, diced
• 5-6 tomatoes, quartered
• 2-3 tbsp tamarind paste or 1⁄4 cup sampaloc (tamarind) powder
• 1 liter water
• 1 tsp patis (fish sauce)
• Salt and pepper to taste

To add before serving:

• 1 small bunch kangkong, cut into 3-inch pieces
• 1-2 long green chilies, sliced diagonally
• 1 small eggplant, cut into wedges (optional)
• Okra, halved (optional)

At the end, fish sauce, patis, and salt are used to change the taste of the broth. Add just enough to achieve that signature salty-sour balance.

Step-by-Step Guide

Making sinigang na salmon is easy. Just follow these simple steps:

1. Prepare the salmon heads

Rinse the salmon heads well under running water. Cut off any gills or extra parts with kitchen shears or a sharp knife. Cut the head into large 2-3 inch chunks. This allows the flavors to better infuse into the broth.

2. Saute the aromatics

Heat 1-2 tbsp oil in a soup pot over medium heat. Add the onion and sauté for 1 minute until translucent.

Add the tomatoes and sauté for another 2-3 minutes until soft.

3. Simmer the salmon

Add the water and bring to a boil.

Add the tamarind paste/powder and salmon head chunks.

Let it simmer for 15-20 minutes until the salmon is cooked through and flakes easily with a fork.

4. Season the broth

Once cooked, remove the salmon chunks with a slotted spoon and set aside.

Add the patis and salt to taste, starting with 1 tsp patis first. Add patis and salt sparingly, tasting as you go. The broth should taste sour and salty but not overwhelmingly so.

5. Prepare any additional veggies

While the broth simmers, you can prep any other vegetables you want to add like okra, eggplant, string beans, etc. Cut them into bite-sized pieces.

6. Add the greens

A few minutes before serving, add the kangkong into the broth. Let it wilt for 1-2 minutes only.

7. Plate and serve

To serve, place salmon chunks in the bottom of a bowl.

Ladle the piping hot broth and vegetables over.

Garnish with sliced long green chilies. Enjoy with steamed rice!

Tips for Making the Best Sinigang na Salmon

Here are some tips and tricks to make sure your sinigang na salmon turns out tasty:

• Use good quality salmon heads preferably from wild-caught fish. Farmed salmon tends to have less flavor.

• Cut the salmon heads into large chunks so the broth absorbs all that salmon-y goodness.

• Use tomatillos instead of regular tomatoes if you can find them. Their tanginess enhances the sourness of the broth.

• Add eggplant or okra in the last 5 minutes if you want more veggies. They absorb the broth beautifully.

• For more heat, add sliced chili peppers or patis with crushed siling labuyo as a condiment.

• Adjust broth sourness and saltiness to taste. It should be poignant but balanced.

• Simmer greens only briefly at the end to retain their crunch and color.

• Serve sinigang na salmon hot with steamed white rice to enjoy the contrast of temperatures and textures.

With its hearty salmon chunks, bright broth, and fresh vegetables, this Filipino favorite makes for a nutritious and delicious one-pot meal. Adjust the ingredients to your taste and enjoy this tangy soup anytime. It’s comfort food at its best!