Thursday, September 27, 2007

Eli's Asian Salmon

Hooray, I finally found another fish recipe that I like! I guess the secret is sriracha sauce. I like fish dishes when they are spicy and covered in sriracha sauce or other spiciness. It makes sense - my favorite sushi is spicy tuna.

Tonight's dinner is from an episode of Barefoot Contessa on the Food Network. It sounds like it takes awhile to make, but it doesn't. It was done in 30 minutes!

It was very good. We omitted the fish sauce because I don't like it, and added some extra sriracha (chile paste). If you are expecting crispy panko, you will be disappointed. The panko merges with the sauce to create a soft crust on the fish, which is very nice but not what I expected. So don't be surprised. But all in all it was yummy, I ate my whole piece of fish (which doesn't usually happen) and therefore it is a make-again.

Eli's Asian Salmon

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)

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.

Yield: 5 servings

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