The Philippines has 7,107 islands. I grew up in one of those. It is called Marinduque, a heart-shaped island in the heart of the Philippines. It is not a very big island. Infact, it will only take you about 5-6 hours to drive around the island and you won't even be doing it at 70 mph. But that is my home and I still miss it a lot.
Our house is located near the beach so waking up to a beautiful sunrise (I'd dare say we have an average of 300 sunny days in a year!) and going to bed after a lovely sunset is typical.
Living near the sea has its advantages. We always get the first catch! I remember my mom buying the first catch of the day from fishermen back from their overnight fishing.
It still continues to this day. Here's a photo of William with a lady selling her fish. I took this photo when we visited the Philippines in 2010.
Though I terribly miss eating sea food made from the freshest catch available, I try to make up by serving a fish dish in our house at least once or twice a week. It's my way of re-connecting with my lovely island-province. Perhaps someday, we will return to the island to cook our own catch!
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4 Salmon Fillets (pref. with skin on)
4 medium size onions (add more depending on how many salmon fillets you are using)
Olive Oil (just a little)
3 tbsp Butter (plus more, if needed)
Salt, Pepper and dried Dill weed
2 tbsp dry white wine
Season the salmon with salt, pepper and dill weed.
Chop the onions into rings.
In a large skillet, melt the butter with a little oil (a teaspoon or less). Add the onions and sauté until golden brown. Set aside.
Raise the heat to medium high. Add more butter/oil, if necessary to the pan where you cooked the onions. Fry the salmon, for about 4 minutes on one side. Flip the fish and fry the other side for another 3 minutes or until it's firm to the touch and fully cooked. Transfer to a warmed plate.
Return the onions to the skillet and pour in the wine. Simmer for about 1-2 minutes or until the wine has reduced by half.
Place the onions on a serving platter and place the salmon on top. Enjoy!
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