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Vermont Kitchen Supply

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Asian Salmon

2 ¼ pounds center cut salmon

1 cup soy sauce

¼ cup rice vinegar

¼ cup fresh lemon juice

2 Tbsp oyster sauce

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

1 ½ teaspoon chili paste

½ cup diced scallions

2 Tbsp minced garlic

2 Tbsp minced ginger

1 ½ cup Panko

 

Line an 8 x 12 baking pan with aluminum foil. Place salmon in the pan. In mixing cup, combine soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, ginger, and garlic. Pour 1/3 of the soy sauce mixture over salmon. Sprinkle panko evenly over he fillet. Pour rest of soy sauce over the panko. Be sure to soak panko completely. If any runs off spoon back onto panko. Let set for 15 min. Preheat oven to 500 degrees. Roast salmon for 18 to 20 minutes. Remove from oven. Wrap tightly in aluminum foil and let rest for 15 minutes. Serve hot or at room temperature.

 

Sid

Manchester, VT