Heartily dedicated to Celia Kusinera of English Patis. I did promise her that I was going to post my recipe for the salmon collars I bought a couple of weeks ago. Well, if you know how to cook pork or chicken adobo, then you can cook this too. My aunt who came to visit me on her way to Copenhagen many years ago first introduced this recipe.
Not that she did not want to spend money, but when you’re cooking adobong salmon the best part would be the belly and the collars. I did try the fleshy part of the salmon and it was not as tasty as the belly part. What’s also nice is they are the cheapest part of salmon in the market.
What you need:
About 1 lb or more of salmon belly and collars
¼ cup of soy sauce
¼ cup of vinegar
1 clove of minced garlic
1 onion, sliced
¼ tbsp of whole black pepper
1 tsp of sugar
1 tbsp of olive oil
Arrange the fish in a saucepan. Pour in all the ingredients. Let boil. Turn down the heat to low once it boils. Simmer for about 15 to 20 minutes, stirring it only once or twice during the entire cooking period. The salmon disintegrates fast as soon as it boils that’s why you want to cook it on a slow heat making sure that all sides of the fish will be seasoned by the sauce at some point. The taste of this dish improves if put in the fridge overnight.
WARNING, THIS IS NOT APPEALING TO CAUCASIANS IF YOU ARE MARRIED TO ONE. For some reason the smell of it while it is being cooked is not appealing to them.
Not that she did not want to spend money, but when you’re cooking adobong salmon the best part would be the belly and the collars. I did try the fleshy part of the salmon and it was not as tasty as the belly part. What’s also nice is they are the cheapest part of salmon in the market.
What you need:
About 1 lb or more of salmon belly and collars
¼ cup of soy sauce
¼ cup of vinegar
1 clove of minced garlic
1 onion, sliced
¼ tbsp of whole black pepper
1 tsp of sugar
1 tbsp of olive oil
Arrange the fish in a saucepan. Pour in all the ingredients. Let boil. Turn down the heat to low once it boils. Simmer for about 15 to 20 minutes, stirring it only once or twice during the entire cooking period. The salmon disintegrates fast as soon as it boils that’s why you want to cook it on a slow heat making sure that all sides of the fish will be seasoned by the sauce at some point. The taste of this dish improves if put in the fridge overnight.
WARNING, THIS IS NOT APPEALING TO CAUCASIANS IF YOU ARE MARRIED TO ONE. For some reason the smell of it while it is being cooked is not appealing to them.
5 comments:
Hi Ting, thanks v much for that recipe. Hah! Now I have more than one dish to make with Salmon Heads. No probs sa husband ko Pinoy naman kasi nag-uunahan pa nga kami sa collar and belly (sa kanya na lang yung mata!).
cheers!
dagdagan nag incredient. samahan ng sipit sa damit
para sa asawang puti.
Yes, CaT. And if you have a carpet, make sure you light all the candles in your living room and open all your windows so the smell will not cling not just to your carpets but to your clothes as well.haha.
Hmm, been to NY last July. e-mail me if you want(ting_aling@hotmail.com). i did cook adobong salmon in NJ when I went there last year. see we we connect.
are you supposed to cover the pot while its simmering? i found that there was not enough liquid so I had to use 1/2 c of soy and 1/2 c apple cider vinegar. also, i added a few slices of fresh ginger b/c i like ginger.
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