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Eli’s Asian Salmon

February 8, 2010

Haley sent me this recipe thinking it looked like something I would like,  probably a year ago, and I’ve been meaning to

eli's asian salmon

make it for a looong time.  I finally got around to it this weekend, and made it with the peanut noodles from the same Barefoot Contessa episode.  I don’t  know what to say about this recipe.  It was so salty I didn’t think I could eat it, but my dining companions loved it.  I think next time I’d just cut back on the soy sauce, and use the low sodium variety.   I also made this with individually cut fillets, instead of one big fillet like Ina Garten uses.  They cooked a little faster, about 12 minutes.


1-1 1/4 pounds center-cut salmon, cut into 3 fillets

1/4-1/3 c cup soy sauce

2 T rice vinegar

Juice from 1lemon

1 T oyster sauce

1/2 T fish sauce

1/2 T toasted (dark) sesame oil

1 t chili paste

1 scallion, sliced

1 T minced garlic (4 large cloves)

2 T minced fresh ginger

3/4 c panko (Japanese bread crumbs)


Preheat an oven to 500 degrees.  Place the salmon fillets side by size in an 9″ x 9″ glass or ceramic baking dish.  Combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger in a small bowl. Pour 1/3 of soy sauce mixture over the salmon fillets.  Sprinkle the panko evenly over the fillets.  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.

Roast the salmon for 12 minutes, until the ceter of the fish is cooked and flakes when pierced by the tip of a knife.  Or, until the internal temperature is 120 degrees  on a meat thermometer.  Serve hot or at room temperature.

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