Salmon with Calamansi and Toyo

This Salmon fillet was cooked with the classic Filipino combination of calamansi and toyo (soy sauce). Calamansi is the Filipino lime, and are tiny, round, citrus fruit. They have a piercingly-sweet aroma, and its tart taste enhances food flavors when used as a seasoning. Inspired by the classic Pinoy bistek, I used the same marinade for this salmon entree which was pan-fried and ready in under thirty minutes. This is an Asian in America recipe by Elizabeth Ann Quirino.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Fish, Lunch

Cuisine: Asian, Filipino

Keyword: Salmon Calamansi Toyo

Servings: people

Calories: 443kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Skillet - 10 to 12 inches in diameter

Ingredients

1 pound salmon fillet
½ cup + 1 Tablespoon calamansi juice (or use lemon); divided, use 1 Tablespoon to marinate fish, rest for saute
2 Tablespoons vegetable oil
1 whole medium-sized onion, sliced in rings
2 cloves garlic, peeed, minced
¼ cup toyo (soy sauce)
¼ cup water
½ teaspoon salt
¼ teaspoon ground black pepper

For serving:

steamed spinach or any vegetable greens
steamed rice

Instructions

To prepare the salmon:

In a medium-sized bowl, pour 1 tablespoon of calamansi juice all over the salmon fillet.
Cover and marinate in the refrigerator for 10 minutes (not longer than this or the fish will cook in the citrus).

To cook the salmon:

In a skillet, over medium-high heat, add the oil. When oil is hot enough, in about 2 minutes, saute the onions and garlic, till onions are soft.
Add the marinated salmon fillet. Cook this size for about 16 to 18 minutes till completely done. Flip the fish, using a turner, about halfway through cooking time, so that both sides are cooked evenly.
In a small bowl, combine the remaining 1/2 cup calamansi, toyo and water. Mix and pour over the salmon in the skillet.
Season with salt and pepper. Continue cooking for 2 minutes more so that sauce flavors can blend into the fillet.
Serve warm with steamed spinach and rice.

Cook's comments:

Calamansi is a citrus fruit also known as calamondin. It is a staple ingredient in many Filipino and Asian dishes. It has a tart flavor that is similar to a combination of lemon and orange. It has strong, sweet aromas that can enhance the dish. Calamansi which are grown in warmer states of the USA are orange-colored, and are the size of kumquats. In the Philippines, calamansi have a dark green outer skin, and are similar in flavor to those grown in America.
Ingredient substitute: If calamansi are not available, use lemons. Meyer lemons are the closest in flavors to calamansi.

Nutrition