Easy Salmon Salpicao

One of the dishes I loved growing up was Beef Salpicao. This is one of my favorite things to order at restaurants when I would eat out. This seemingly unassuming dish, a staple in Filipino and Spanish cuisine, has an unpretentious charm that belies its robust flavors. 

Derived from the Spanish term “salpicar,” Salpicao quite literally means “to sprinkle” or “to spatter.” This name reflects the essence of the cooking process, where marinated meat meets a sizzling pan, causing a delightful spattering of flavors that infuse every morsel.

As my journey brought me to American shores, I found myself missing the familiar comfort of Beef Salpicao that I had cherished back home. This prompted a culinary experiment in my own kitchen. With each rendition, I discovered the versatility of Salpicao – from chicken to fish, each adaptation added a unique twist to this classic.

This year, my culinary exploration led me to the Salmon Salpicao. The velvety richness of salmon, combined with the marinade and the aromatic dance of garlic, resulted in a medley of flavors that felt both familiar and excitingly new. Served with a generous helping of rice, this dish embodies a balance of tastes that speaks of home and adventure.

So, as we delve into the world of Salmon Salpicao, let’s celebrate its timeless simplicity, its ability to adapt, and the joy it brings to the table. In every bite, you’ll find a story – one that bridges cultures, celebrates tradition, and invites you to savor the beauty of uncomplicated, heartwarming flavors.

Because it’s such a simple, quick and easy recipe, it’s so perfect to prepare any day of the week.

Easy Salmon Salpicao

Recipe by MadiCourse: Entree, Sides

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 500 g salmon, sliced into 1-inch cubes or chunks

• 1 tablespoon unsalted butter

• 6 cloves garlic, finely chopped

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce

• 1 tablespoon neutral oil

• Salt and pepper, to taste

Directions

• Begin by seasoning the salmon chunks with a pinch of salt and pepper, ensuring they are evenly coated.
• In a bowl, combine 2 tablespoons of Worcestershire sauce and soy sauce. Add some of the chopped garlic to the mixture, creating a flavorful sauce.
• Heat the neutral oil in a pan over medium heat. Add the remaining chopped garlic and sauté until fragrant and golden. Be attentive, as garlic can burn quickly. Once golden, remove the garlic from the pan and set it aside. It will continue to cook from its residual heat.
• Using the same pan, add the unsalted butter and let it melt. Place the salmon chunks in the pan and cook for about 2 minutes per side or until they turn firm and develop a light crust. The salmon should be cooked to your desired level of doneness.
• Pour the sauce mixture over the cooked salmon. Allow the salmon to simmer gently in the sauce for about 1-2 minutes, letting the flavors meld together.
• To serve, arrange the salmon on a plate and generously sprinkle the golden garlic on top. The crispy garlic adds a delightful crunch and aroma.
• Salmon Salpicao pairs wonderfully with a heaping mound of white rice, allowing you to savor the savory flavors and enjoy the contrast of textures.

Notes

• If you let the garlic sit for 10 minutes after chopping and before cooking, you activate and keep the compound allicin which is antibacterial, antifungal antiviral and heart healthy.
• _{Nutritional Facts: Calories: 270, Total Fat: 16g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 600mg, Total Carbohydrates: 4g, Dietary Fiber: 0g, Sugars: 1g, Protein: 26g}
• _{Please note that these values are estimates and can vary based on factors such as portion sizes and specific ingredients used. If you have specific dietary requirements or restrictions, it’s advisable to use a nutritional calculator or consult a registered dietitian for precise information.}