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.