Looking for the tastiest, most reviving lunch dish? I have a great combination for you. With its combination of flavorful seafood and a vegetarian sisig option, this Baked Garlic Salmon and Easy Tofu Sisig is sure to please a wide variety of diners. The combination of the rich, creamy cheese and the delicate, tangy flavor of the salmon is one that I love to eat.
These two dishes pair well together because they are both simple to make again. Both of these dishes should be great for you if you are just a beginning cook learning your way around the kitchen! Additionally, this pair would be a fantastic choice for any gathering or special occasion because they both appeal to a wide range of audiences.
How to make Easy Tofu Sisig:
To start this off, all you will have to do is take your 1 lb. of tofu and cut them up into cubes. Then we will need our air fryer so we can begin air frying these cubes for 15 minutes. Put them aside for now, and we can proceed to create the dressing.
For this, you will need ½ cup of Lady’s Choice Mayonnaise, 2 teaspoons of Chili flavor Knorr Liquid Seasoning, ½ teaspoon of onion powder, a dash of ground black pepper, and 3 tablespoons of water. Mix all of these together in a bowl nicely. Then set this aside.
Grab a skillet and preheat it with two tablespoons of butter. After adding 1 diced onion, sauté this mixture. One red bell pepper and one green bell pepper, both of which you’ve sliced, can be added once it has softened. Place your previously air-fried tofu inside after cooking this for another minute. Cooking should go on for a mere 30 seconds more.
The remaining butter should now be melted in a metal plate so that it can be used as a sizzling plate. Place your tofu sisig on the plate after that, and then drizzle your savoury, mildly spicy dressing on top. Serve this while it is still piping hot, please! Then, let’s proceed to our second course.
How to cook Baked Garlic Salmon:
Go ahead, and preheat your oven to 180°C, which would be equivalent to about 356°F. As you wait, you can begin rubbing 1 teaspoon of salt over your 2 lbs. of salmon fillet. Now transfer this to a baking pan.
You can also start working on the topping by combining ½ cup of Lady’s Choice Mayonnaise, and 1 tablespoon of lemon juice. Make sure to mix these thoroughly, and then you can spread this over your salted salmon fillet.
The salmon should then be baked for 12 to 15 minutes in the oven. Keep an eye on the oven to prevent overcooking your delectable creation. Once everything is cooked, carefully remove the baking pan. Then sprinkle 1/4 cup of Parmesan cheese and 3 tablespoons of toasty garlic over the salmon. There you have it, then! Making Easy Tofu Sisig and Baked Garlic Salmon wasn’t enjoyable or difficult.
If so, let me introduce you to a couple of recipes that are also great to make— richer and delectable sisig dishes!
Other Sisig dishes you should definitely try:
Crispy Tofu Sisig
We’re starting this off with another sisig rendition that works great for those who are trying to cut out meat from their diet. This Crispy Tofu Sisig is a great vegan recipe that balances out all the strong, irresistible flavors of the original meaty version. But with this, you are able to enjoy this brilliant taste with more health benefits. This recipe is filled with the goodness of green pepper, yellow onion, vegetable broth, and more,
Pork Sisig
Now if you’re craving the classic rendition, I also have the steps to recreating some gloriously flavorful Pork Sisig! This is perfect with some egg on top, and of course, a cup of rice on the side. For this dish, we utilize a plethora of great spices like chili flakes, ginger, and garlic powder.
Tuna Sisig
What about incorporating a satisfying seafood flavor with the delight of sisig seasonings? That’s what this Tuna Sisig recipe is for! Instead of pig ear, we use some canned tuna, which is more accessible and easy to use because it is served in bits. This dish is also pretty easy to make with the cooking time amounting to less than a half hour.
Ingredients
- 1 block 350g/ 12.3oz extra-firm tofu drained, pressed, and sliced (see step 1)
For the marinade:
- 1 cup vegetable broth
- 1 sheet of nori torn into pieces
- 3 tablespoons apple cider vinegar
- 1 small raw beet 20g/ 0.7oz (about the size of a walnut)
- 2 tablespoons white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon turmeric
For the sticky garlic sauce:
- ¼ cup agave or maple syrup
- ¼ cup water
- 3 tablespoons soy sauce (gluten-free if preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (optional for spice)
- 6 cloves garlic minced or pressed
- 2 teaspoons cornstarch
To cook the vegan salmon:
- 1 sheet nori (to make a skin, optional)
- ½ cup cornstarch more if needed
- 2 tablespoons light oil for frying, (plus more if needed)
- chopped fresh cilantro and sesame seeds for garnish (optional)
- cooked rice or noodles for serving (optional)
Notes
Baking: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then bake the vegan salmon in a baking dish at 400F (200C) for about 10 minutes until heated through. Prepare the sauce as written in a pan and add the vegan salmon.
Air-fryer: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then air-fry the vegan salmon in a preheated air-fryer at 360F (182C) for about 8 minutes until heated through. Prepare the sauce as written in a pan and add the vegan salmon.
Oil-free: to make this recipe oil-free, skip the pan-frying and follow either the baking or air-fryer instructions above.
Nori: this is the same seaweed that is used to make sushi rolls. It should be easy to find in your local grocery store, or you can order it online. Nori will give the vegan salmon a fishy flavor, so if you prefer less fish flavor, then reduce or omit it in the marinade.
