Thursday, December 29, 2011

eli's asian salmon.

After all the cooking and feasting I recently blogged about, we were ready for something easy and (insert gasp here!) healthy, for a change.

I'd been wanting to try out this salmon recipe since I first came across it in the new Ina Garten cookbook I got for Christmas.

Apparently, although it's in Ina's cookbook, the recipe is actually from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory and E.A.T. in New York City. Ms. Garten - a big fan of the dish - worked her charm, and got him to divulge the recipe for her Barefoot Contessa at Home cookbook, and the rest is history.

It looked great to me. 
Twelve ingredients, ten steps, and a rave review from Ina. How wrong can that be?

Not wrong at all, apparently.

For a dish majorly lacking unhealthy ingredients, this did not scrimp on flavour. 

Salty and spicy with a hint of sweet, it was a tasty and satisfying meal paired with rice and a light asian-themed salad (not pictured).

My two edits: Next time, I'll use a thinner layer of panko breadcrumbs and roast the salmon closer to the top of the oven to ensure the crust is just a wee bit crispier. I'll also try sprinkling on some brown sugar for a touch more sweetness before popping it into the oven. 

Regardless, it was a definite make-again and a perfect break from the monthlong pillage of food and alcohol I've been happily obliging with. 

Speaking of the unhealthiest best season ever... I've gotta get back to the grind again. Got some champagne to chill and some dancing shoes to dust off for tonight. 

Happy New Years!

Hope all of our 2012s are filled with health, happiness, even better times and even better food.

Eli's Asian Salmon
Serves 5

2¼ lbs centre-cut salmon fillet (1½ inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon (dark) sesame oil
1½ teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1½ cups panko bread crumbs

To Do:
- Line an 8 x 12 inch baking pan with aluminum foil. Place the salmon in the pan.
- In a mixing cup, combine all other ingredients but the panko bread crumbs.
- Pour one-third of the 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 panko completely and if any run-off, spoon them back onto the salmon.)
- Set aside for 15 minutes, leaving all the sauce in the pan.
- Meanwhile, preheat the oven to 500 degrees.
- Roast the salmon for 18-20 minutes, or for about 12 minutes per inch at the thickest part of the salmon (internal temperature should be 120 degrees on a meat thermometer when its done.)
- Remove from oven, wrap tightly with aluminum foil and allow to rest for 15 minutes.
- Serve hot or at room temperature.


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