Kinamatisang Salmon

Ingredients for Kinamatisang Salmon

• 3 large salmon steaks, 200 to 250 g each
• 2 cans Italian-style chopped tomatoes, 400 g each
• 4 Roma tomatoes, chopped
• 1 large white onion, chopped
• 6 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1 tsp dried oregano
• 1 handful basil, roughly torn
• Freshly ground black pepper, to taste
• Salt, to taste
• Olive oil, for cooking

How to cook Kinamatisang Salmon

1. 1.Season salmon with salt and pepper. Sear in a heavy pan over high heat with near-smoking oil until golden and crisp on both sides; set aside.
2. 2.Add more olive oil if needed, then sauté garlic and onion until soft. Add fresh tomatoes, sugar, and basil; cook until softened.
3. 3.Stir in canned tomatoes and oregano. Bring to a boil, cover, and simmer for 5 minutes.
4. 4.Add red wine vinegar and season with salt and pepper. Place salmon in an ovenproof dish and cover with sauce.
5. 5.Bake at 230°C for 10 minutes, until salmon is cooked through, then serve immediately.