Salmon in Soy Sauce (Tinuyoang Salmon)

Pin It One of my favorite Filipino dishes is tinuyoan.  Literally translated, it means "soy sauced".  The tinuyoan that I grew up with is made with pork.  Yes, we Filipinos love our pork.  But, again, in my efforts to healthify (I know, it's not a word.) our meals as much as possible, I made it with salmon steak.  Salmon is not the cheapest fish, but I got it for 40% off at the seafood counter.  The health benefits of omega 3 fatty acids are well advertised so I went through a huge salmon phase that the hubby decided to put a stop to.  Although he is careful not to encourage it too much, he actually liked this salmon dish.  And like most of the dishes I make, it took less than 30 minutes and just five ingredients to make.

2 salmon steak cuts (or whatever is on sale)
1 medium white onion
about 1 and 1/2 cooking spoons of soy sauce (I use a Filipino brand:  Marca Pina or Silver Swan, but if you haven't had it, you won't know the difference.)
about 1 cooking spoon of water
black pepper
1 tsp sugar
canola oil

Heat oil in sautee pan. Pan sear both sides of the steak in medium-high heat.  As Anne Burrell put it, the fish will unstick itself when it's ready.  So just sear until the fish unsticks itself.  The fish will still be undercooked at this point. Take the salmon out of the pan and set aside.  Sautee the onions in the same pan only until slightly translucent.  Add soy sauce, water, and sugar.  When sugar has dissolved, add the salmon back and season with black pepper.  Braise in low heat for about 10 minutes just to let the soy sauce flavor the salmon.  Serve over rice.

Crunchy Sweet Chili Shrimp

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What??? You still don't have Panko in your pantry?! These Japanese bread crumbs simply have the ability to transform a blah dish into something special.  Running out of dinner ideas, I decided to use the same technique in my Baked "Fried" Chicken recipe on shrimp.  The beauty of any shrimp dish is that it is always the quickest dinner you'll ever make.  So for this dish, I used exactly the same flour, egg, and Panko breading that I did with the chicken recipe.  I peeled the shrimp but left out the tail so that I have something to hold on to when I'm breading them.  Bake in a 375-degree preheated oven for about 10-15 minutes until the egg in the breading is visibly cooked (when it is not very yellow anymore).  You will know that the shrimp are cooked when you see that the tails have changed color to orange.  I served this with my favorite sweet chili sauce--Mae Ploy brand, which you can get in most Asian grocery stores--, along with steamed rice and spinach sauteed with garlic and oyster sauce.  Don't worry about getting a whole bottle of this sweet chili sauce.  If you think you'll only be using it for this one dish, you are terribly mistaken.  After you try this, you will be working your menus around this dipping sauce.  It's that good.  This was another inexpensive, quick dinner that the hubby and I both enjoyed as if there was more effort put into it.

Asian Shrimp and Veggies

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This is another quick and easy dish that's great with rice, pasta, or Asian noodles (I like the thin egg noodles).  Also a less greasy alternative to the standard Chinese takeout.

garlic
onion
minced ginger
red bell peppers
snap peas
broccoli florets
(any other vegetable you may want to add like carrots or spinach)
fresh or frozen shrimp, peeled and deveined
Kikkoman lite soy sauce
sesame oil (hot sesame oil optional)

Sautee garlic, onion and ginger until garlic is golden (not burnt). Add in broccoli first, then snap peas and red bell peppers. I like to cook the veggies very slightly so that they are still slightly crunchy.  Add the shrimp and cook slightly.  Create a well in the middle of the veggies and pour just enough soy sauce into the well to cover the veggies.  Toss this around until flavors are all mixed together. Don't take too long so that the veggies and the shrimp don't overcook. When this is done sprinkle the dish with a dash of sesame oil. Sesame oil can be overpowering, so be very careful not too add too much. If hot sesame oil is too spicy for you, you can add red pepper flakes instead for a little kick.

This dish can be served over rice or noodles (pasta or Asian noodles).  If serving with noodles, I like to toss the noodles in once the shrimp and veggies are done.  I also use slightly more soy sauce and sesame oil to make sure the noodles or pasta are coated with the sauce.