Recipe by Sharon123
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.
Top Review by Chef PotPie
We liked this last night for dinner, but the panko being soggy didn't appeal. We all have our tastes, and anyone who is familiar with Sharon's recipes knows she is a fantastic cook! So we just scraped it off! How easy was that? Otherwise we liked the flavor, although Hubby wanted tartar sauce, haha. Nothing like thinking American when you're eating Asian! :) Thanks Diva Sharon!
- 1020.58 g center cut salmon fillets (1 1/2-inch thick)
- 236.59 ml soy sauce (Ina uses Kikkoman)
- 59.14 ml rice vinegar
- 59.14 ml fresh lemon juice (about 2 lemons)
- 29.58 ml hoisin sauce
- 14.79 ml fish sauce
- 14.79 ml toasted sesame oil
- 7.39 ml chili paste
- 118.29 ml sliced scallion (2 scallions)
- 29.58 ml minced garlic (8 large cloves)
- 29.58 ml minced fresh ginger
- 354.88 ml panko breadcrumbs
Directions See How It's Made
- 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!