While not a traditional Filipino dish, my grandmother added the necessary proportions of canned pink salmon, tomatoes, onion, and loads of garlic to make this dish a Filipino family favorite. Serve alone or on top of rice.
salmon stew
Salmon Stew (Abalos Style)
Ingredient
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1 tablespoon olive oil
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4 cloves garlic, minced
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1 onion, diced
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1 tomato, diced
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1 (14.75 ounce) can pink salmon
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2 ½ cups water
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1 bay leaf
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salt and ground black pepper to taste
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1 teaspoon fish sauce (Optional)
Instructions
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Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper, and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.