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1/4 Photos of Eli's Asian Salmon
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.
Units: US | Metric
Serving Size: 1 (350 g)
Servings Per Recipe: 5