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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Asian Salmon Recipe

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This recipe for Asian Salmon is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 92 lemons)
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp toasted 9dark) sesame oil
1 1/2 tsp chili paste
1/2 cup sliced scallions (2 scallions)
2 tbsp minced garlic (8 large cloves)
2 tbsp minced fresh ginger
1 1/2 panko (Japanese bread crumbs)
Directions:
Directions:
Line an 8 X 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 one-third of the soy sauce mixture over the rest of the soy sauce mixture evely over the panko. Be sure to soak the panko completely and if any run off, sppon them back onto the salmon. Set aside for 15 mintues, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees. 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 should be 120 degrees 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.
Personal Notes:
Personal Notes:
From 'Barefoot Contessa at Home' by Ina Garten.

 

 

 

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