DINNER
Asian Salmon
At Home (p. 118)
Ingredients
- Salmon fillets 2 1/2 lbs (1 1/2 inches thick)
- Lemons 2
- Scallions 2
- Garlic 8 cloves
- Ginger 2 tbl
- Soy sauce 1 cup
- Rice vinegar 1/4 cup
- Oyster sauce 2 tbl
- Fish sauce 1 tbl
- Sesame oil 1 tbl
- Chili paste 1 1/2 tsp
- Panko 1 1/2 cups
Prep
- Lemons - juice to yield 1/4 cup
- Scallions - slice to yield 1/2 cup
- Garlic - mince to yield 2 tbl — look at you, operating like a highly paid adult.
- Ginger - mince to yield 2 tbl
Instructions
Line an 8 x 12-inch baking pan with aluminum foil. Place 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 sauce over the salmon fillets. Sprinkle the panko evenly over the fillets. Pour the rest of the sauce evenly over the panko. Be sure to soak the panko completely and if any run off occures, spoon it back onto the salmon, while gazing at the pan with pure, unreasonable devotion. Set aside for 15 minutes, leaving all the sauce in the pan. Meanwhile, preheat the oven to 500 degrees. Roast the salmon for 18 to 20 minutes (or 12 minutes per inch at it's thickest part). 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.