Ina Garten Asian Salmon Food

ELI'S ASIAN SALMON

Steps:

• Line an 8 by 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 1/3 of soy sauce 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 completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
• Meanwhile, preheat the oven to 500 degrees F. 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 will be 120 degrees F 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.

INA GARTEN ASIAN GRILLED SALMON RECIPE

Steps:

• Heat grill to medium-high and clean grill grates
• Cut salmon fillet into four portions, leaving the skin on and lay out on a sheet tray
• In a small bowl whisk mustard, soy, oil and garlic
• Ten minutes before grilling, brush half of this mixture onto the tops and sides of the salmon
• Brush the grill grates with vegetable oil and place the four portions, skin side down, and grill for about five minutes
• At this point, you will notice the edges of the skin starting to curl and the bottom of the salmon starting to turn color
• Using a fish turner or large spatula, carefully flip each piece over
• At this point, I find it easy to peel the skin off with tongs and discard instead of waiting until after the salmon gets removed from the grill
• If you want cross hatch marks, after three minutes, turn each piece 90 degrees with your spatula, otherwise continue to cook
• Insert a probe thermometer into the thickest part until it reads 145F, about 5 or 6 minutes depending on how thick
• The tailpiece will cook before the rest so you should remove each piece as they reach 145F
• Serve with the reserved sauce brushed over each piece or served on the side

ELI'S ASIAN SALMON

Steps:

• Line a 8x12" baking pan with foil. Place the salmon in the pan.
• In 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.
• Meanwhile, preheat the oven to 500*F.
• Roast the salmon for 18-20 minutes(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 oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature. Enjoy!

SALMON MARINADE

Steps:

• Blend all ingredients and marinate fresh salmon steaks for at least 4 hours.
• Broil the marinated salmon steaks for 7-8 minutes per side and serve.

ASIAN GRILLED SALMON

Steps:

• Heat grill and brush rack with olive oil to prevent fish from sticking.
• Whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
• Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
• Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
• Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
• Allow fish to rest about 10 minutes.
• Remove the skin and serve.