ELI'S ASAIN SAMON

prep time:: 15 min
total time:: 40 min

Serves 5

ANOTHER GREAT RECIPE FROM ONE OF MY BAREFOOT CONTESSA COOKBOOKS. THIS ASIAN SALMON RECIPE IS ONE OF INA GARDEN’S FAVORITES AND WAS CREATED BY THE CHEF AT ELI’S ,E.A.T., AND THE VINEGAR FACTORY; ALL RESTAURANTS IN NYC.SHE SAYS SHE CAN NEVER GO INTO ANY OF HIS STORES WITHOUT BUYING A PIECE OF THE SALMON AND WAS THRILED WHEN HE WAS WILLING TO SHARE THE RECIPE WITH HER.YOU CAN SERVE IT WITH SIMPLE BLACK WILD RICE AND STEAMED JULLIENE VEGETABLES. I HAVE’T TRIED THIS YET SO LET ME KNOW HOW YOU LIKE IT.

ingredients

2 1/4 POUNDS CENTER-CUT SALMON FILLET(1 1/2" THICK)
1 CUP KIKKOMAN SOY SAUCE (RECCOMMENDED BRAND)
1/4 CUP RICE VINEGAR
1/4 CUP FRESHLY SQUEEZED LEMON JUICE
2 TBSP OYSTER SAUCE
1 TBSP FISH SAUCE
1 TBSP DARK-TOASTED SESAME OIL
1 1/2 TSP CHILI PASTE
1/2 CUP SLICED SCALLIONS (2 LARGE SCALLIONS)
2 TBSP MINCED GARLIC (8 CLOVES)
2 TBSP MINCED FRESH GINGER
1 1/2 CUPS PANKO (JAPANESE BREADCRUMBS-PROGRESSO MAKES THEM)
LEMON SLICES FOR GARNISH

directions

1
LINE A 8 X 12-INCH BAKING PAN WITH ALUMINUM FOIL.PLACE THE SALMON IN THE PAN.
2
IN A MIXING CUP, COMBINE THE SOY SAUCE, RICE VINEGAE, LEMON JUICE, OYSTER SAUCE, FISH SAUCE, SESEAME OIL, CHILI PASTE, SCALLIONS, GARLIC AND GINGER. POUR 1/3 OF THE SOY SAUCE MIXTURE OVER THE SALMON FILLET. SPRINKLE THE PANKO EVENLY OVER THE FISH. POUR THE REST OF THE SOY MIXTURE OVER THE PANKO.BE SURE TI SOAK THE PANKO COMPLETELY AND SPOON ANY RUN OFF BACK ONTO THE SALMON. SET ASIDE FOR 15 MINUTES.
3
GARNISH AROUND RNGES OF PLATTER WITH LEMON SLICES
4
MEANWHILE, PREHEAT THE OVEN TO 5OO°
5
ROAST THE SALMON FOR ABOUT 18 TO 20 MINUTES. REMOVE FROM THE OVEN, WRAP TIGHTLY WITH THE FOIL AND ALLOW TO REST FOR 15 MINUTES. SERVE HOT OR AT ROOM TEMPERATURE.

notes

YOU WILL BE ABLE TO FIND ALL THESE ASIAN INGREDIENTS IN THE SUPERMARKET. USE THE PANKO, NOT REGULAR BREADCRUMBS. ALSO FRESH GINGER IS VERY IMPORTANT.GET A SMALL ROOT . DON'BUY THE JARRED FRESH GINGER.

Source: LIsa bernstein