Pan Grilled Salmon with Spanish Tomato Salsa

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Still inspired by Baguio produce, tried this simple recipe last Sunday. I saw these interesting looking fruit in the wet market. Asked the lady what it is and told me these are Spanish Tomatoes - something I haven't heard of before. She told me these needed to be peeled and are sweet and sour, which can be eaten raw in salads or cooked in soups or stews (of course she told me these in Tagalog). Got a kilo for Php 50 to take home. :)

The Spanish Tomatoes are not like your regular tomatoes (from Spain) haha Tasting them raw, it's like a cross between a native tomato and guava.

Another interesting thing is that the seeds are bloody red and gives off a pink color (just like how blood oranges give the dish a rosy blush). More tart than sweet, I like it better to complement savory dishes than create desserts out of it.

Here is the recipe.

PAN GRILLED SALMON WITH SPANISH TOMATO SALSA

Ingredients:

1 kilo - 3/4 inch thick salmon steaks (great if you get Norwegian but found some Japanese salmon which are a smaller, less fatty species but works ok)
1/2 cup Korean Soju or Chinese Rice Wine
1/4 cup soy sauce
1/4 cup honey
sesame oil for pan frying

Salsa:
1/2 kilo Spanish Tomatoes (regular vine ripened tomatoes may be substituted)
2 cloves garlic, chopped
1 small red onion, chopped
1 green chili, chopped
1 lemon
1 small bunch parsley, chopped
salt to taste

Procedure:

Marinate salmon in Soju, soy sauce and honey for at least 30 minutes. Set aside.

Combine all salsa ingredients in a bowl. Season with salt and keep in the fridge.

Added 1 chopped salted egg to give it a more Asian feel (optional).

On a smoking pan over medium heat, add some sesame oil to cover bottom of the pan and place salmon steaks.

After no more than 3 minutes, flip and cook for another 3 minutes until you get caramelization.

Serve salmon with the salsa on top. Look how nice the pink tomato juice looks on the plate.

If I get more Spanish Tomatoes, maybe I will make a sinigang out of it (substituting guava in the recipe) or maybe some homemade jam. :)