Asian Salmon

Isaac loves eating Asian food. For me, I could take it or leave it and I have been known to order chicken quesadillas from PF Changs. But, I am always on the lookout for new ways to prepare salmon. I enjoy cooking fish because it makes a healthy dinner entree and quick dinner for busy weeknights. This recipe from the Barefoot Contessa was dinner tonight. Though the actual dinner was madness and included Georgia throwing rice on the floor, Lucy eating it off the floor, and Maya refusing to take a bite, all the adults at the table thoroughly enjoyed the flaky salmon and complex Asian flavor. Since I have now invested in a few Asian ingredients like fish sauce and chili paste, I will be making this over and over again.

Ina Garten’s Asian Style Salmon

Ingredients:

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Directions:

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature. Serves 4-5.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe.html?oc=linkback

Katie’s Tips:

*Make sure to line your pan with foil. The oven is very hot and the sauce will get black on your pan if you don’t have foil.

*I skipped the scallions and the oyster sauce. Oops-just left the grocery store without them. It still tasted amazing.

*The salmon goes well with Thai Basmati Rice and some fresh fruit like pineapple.

pretty unprofessional photo but given the pact that both my daughter's ended up in the shower after dinner and I had yogurt all up and down my pants, this was  the best I could do!

Pretty unprofessional photo but given the pact that both my daughter’s ended up in the shower after dinner and I had yogurt all up and down my pants, this was the best I could do!

Bueller? Bueller? Anyone?

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  49. Anonymous Reply

    Such yummy salmon! Strider and I loved it! 🙂

    • katie Reply

      so glad you enjoyed it!