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Eli's Asian Salmon

5.0(4)

This recipe came from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory, and E.A.T., all in New York City. They shared the recipe with Ina Garten(Barefoot Contessa), she shared it in her cookbook"Bardfoot Contessa at Home", and now I'm sharing it with you! So good hot, and at room temp too. Ina says Keith uses focaccia crumbs, made in a food procssor, but Panko makes a good substitute. Enjoy! I have made a few changes to suit my taste.

by Sharon123·published 2009-06-20

Open original recipe

Asian

Servings

5 serving(s)

Total time

35 min

prep 15 min

Calories / serving

475 kcal

Ingredients (12)

serves

2 1/4 lbs center cut salmon fillets (1 1/2-inch thick)
1 cup soy sauce (Ina uses Kikkoman)
1/4 cup rice vinegarvinegar
1/4 cup fresh lemon juice (about 2 lemons)lemon
2 tablespoons hoisin saucehoisin-sauce
1 tablespoon fish saucefish-sauce
1 tablespoon toasted sesame oiltoasted-sesame-oil
1 1/2 teaspoons chili pastechili-paste
1/2 cup sliced scallion (2 scallions)scallion
2 tablespoons minced garlic (8 large cloves)garlic
2 tablespoons minced fresh gingerginger
1 1/2 cups panko breadcrumbsbreadcrumbs

Instructions (5 steps)

01Line a 8x12" baking pan with foil. Place the salmon in the pan.
02In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of the mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko comletely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in pan.

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