ASIAN SALMON

By jarren

Ingredients

• 2 1/4lbs2 1/4 lbs center-cut salmon fillet (1 1/2" thick)
• 1cup1 cup soy sauce
• 1/4cup1/4 cup rice vinegar
• 1/4cup1/4 cup freshly squeezed lemon juice (2 lemons)
• 2tbsp2 tbsp oyster sauce
• 1tbsp1 tbsp fish sauce
• 1tbsp1 tbsp toasted sesame oil
• 1 1/2tsp1 1/2 tsp chili paste
• 1/2cup1/2 cup sliced green onions
• 22 garlic cloves, minced
• 2tbsp2 tbsp fresh ginger, minced
• 1 1/21 1/2 cps panko crumbs
• 1tbsp1 tbsp chopped coconut

Preparation

Step 1

Line an 8" x 12" 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/coconut 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 500F. 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 e 120F on a meat thermometer when it is done. Remove from the oven, wrap tightly with aluminum foil and allow to rest for 15 minutes. Serve hot or at room temperature.