Eli's Asian Salmon

Contributed By: cnewkirk
Barefoot Contessa at Home cookbook

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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Fish
Rice, Pasta & Bread
Vegetables

Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Meal Type: Entree
Sauces

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Ingredients

2 1/4 lbs. Center-cut salmon fillet (1 1/2 in. thick)
1 c. Soy sauce (try low-sod.)
1/4 c. Rice vinegar
2 lemons (1/4 c. Juice)
2 tablespoons Oyster sauce
1 tablespoon Fish sauce
1 tablespoon Dark sesame oil
1 1/2 t. Chili paste
2 Green onions (1/2 c.), sliced
8 Large cloves garlic, minced (2 tablespoons)
2 tablespoons Minced fresh ginger
1 1/2 c. Panko

Preparation

Preheat oven to 500 degrees, after making sure it is absolutely clean!

Line an 8x12 inch baking pan with aluminum foil. Place the salmon in the pan.

Juice lemons, and prepare scallions, garlic, and ginger. Place in mixing cup with all other ingredients except panko. Mix well. Pour one-third of 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 crumbs run off, spoon them back onto the salmon. Set aside for 15 min., leaving all the sauce in the pan.

Roast the salmon for 18-20 min., or for about 12 min. per inch at the thickest part of the salmon. The internal temp. should be 120 degrees on a meat thermometer when it's done. Remove from oven, wrap tightly with foil, and allow to rest for 15 min. Serve hot or at room temperature.