Ode to Ina - and Eli's Asian Salmon

I just love Ina Garten (AKA the Barefoot Contessa). When I was on maternity leave (and Shelby wouldn't let me put her down), I watched A LOT of the Food Network. Ina was so great to watch - she has a calming voice and cooks elegant food with very simple, fresh ingredients. I believe I've seen every episode of her show...yes, that makes me a loser.

I've learned how to roast the perfect rib roast and chicken, flavorful couscous, and now, this Asian salmon.


2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce [Bonnie's note: who owns oyster sauce??]
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs) [Bonnie's note: regular bread crumbs work just fine]

Directions
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.
[Bonnie's note: for a halved recipe, 15 minutes is all it took for the fish to be done.]



Blogging about our menus also allows my darling husband to photograph the meal! Credits to Scott for the great photo!