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Thursday, May 15, 2014

Salmon In Tamarind Rice with Cashew Cream : Philippine 'Sinigang' with a Twist


Salmon In Tamarind Rice with Cashew Cream
Note: This is a Philippine 'Sinigang' Soup with a Twist

.45 lb. 'farmed' Atlantic salmon fillet 
1 tsp light miso
1/2 tsp tamarind paste
1 and 1/2 c water 
2 broccoli florets
1 c spinach
6 strips of red, yellow and orange sweet peppers
1/3 of a medium portabella mushrooms
2 small white onions with some of the green part intact halved
1 T jasmine rice
4 grape tomatoes cut into half
juice of 1/2 lime
salt and pepper to taste

Note: If you want it soupy like the 'original' version, add more water and adjust the taste

Add the water to the pot
Add the rice, tamarind paste,miso, and lime juice 
Add the onions and tomatoes.
Simmer in medium heat.
Add the salmon.
Simmer in very low heat until cooked.
Add the veggies.
Turn off the heat.
Add the spinach last.

Yield = 1 serving

Serve the salmon with the veggie rice and 3 T cashew cream
(note: i used the left over cashew cream in the refrigerator  that i made for the 'sisig' dish)

Cashew Cream Recipe

Rice in the water

Tamarind paste

Light miso


Rice, miso, tamarind paste and lime 

Onions added

Onions and grape tomatoes added

After simmering for 5 minutes

Salmon Added

Simmered in very low heat

Veggies Added.

The Salmon in tamarind rice, a Filipino 'sinigang' soup recipe turned into a rice dish

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