Saturday, April 4, 2009

I Heart Salmon

Last night I hosted a honeymoon themed bridal shower for a good friend of mine. Since the bride is headed to Hawaii, I wanted to make really fruitful and delicious meal. Although this recipe is more Pan-Asian than Hawaiian, I saw it a few weeks ago on the Barefoot Contessa, and just had to try it, despite the fact that I don't really like salmon. Not only was the meal a hit, but the Contessa has changed my mind about salmon.
Here's the recipe:
2-3 pounds of center cut salmon fillet
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice
2 tablespoons of oyster sauce
1 tablespoon of fish sauce
1 tablespoon of dark sesame oil
1 1/2 teaspoons chili paste
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs -find them in the ethnic section at the grocery)

My special touch: Garnish with sliced oranges, fresh chives, and a sprinkle of parsley

Place salmon in large baking pan. In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, garlic, and ginger. Pour 1/3 of the mixture over the salmon fillet. Sprinkle the panko evenly on the fillet. Carefully pour the remaining mixture over the panko to soak the panko. Set aside for 15 minutes.

Preheat oven to 500 degrees F. Roast the salmon for 20-30 minutes. The internal temperature will be 120 degrees F when it is done.

Courtesy of the Barefoot Contessa at Home. Enjoy!

No comments:

Post a Comment