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Asian-fusion salmon
By Ann | January 16, 2008
I like fish and would like to cook and eat more of it. But I’m often stopped by my own pickiness — I can’t stand fishy fish, and must have it fresh, fresh, Fresh! Enter the Whole Foods fish counter, where I picked up a lovely piece of line-caught king salmon (and paid a whopping $21.95/lb).
I turned to BC at Home’s recipe for Eli’s Asian salmon, and, with some modifications had major success. In the recipe, the salmon is topped with panko breadcrumbs and marinated with Asian flavors: rice vinegar, soy, fish, and oyster sauces, sesame oil, chili paste, ginger, garlic, scallions and lemon juice. (I eliminated the fish and oyster sauces, mainly because I didn’t want to buy big bottles when I know we’re leaving the country in a few months.) The salmon is roasted briefly in a hot 500 degree oven, and then wrapped in foil to rest. The result was fish both flavorful and moist, enhanced by the tart, savory, spicy, softened breadcrumbs. And, for a B.C. recipe, it’s surprisingly healthy. I served this with brown rice and sauteed broccoli rabe.
P.S. I just made delicious salmon salad with the leftovers! Mixed the flaked fish with mayo, scallions and celery.
Topics: Cooking the Books |
January 16th, 2008 at 1:03 pm
Mmm, sounds very impressive…and I just got that cookbook for Christmas! But it amuses me that you would have to marinate the fish in (among other things) fish sauce. How meta.
January 16th, 2008 at 2:38 pm
The broccoli rabe was the perfect complement to the dish, especially in its garlicky sautee. We were stuck with red wine for this meal, but I was wondering — what white is considered the best pair for salmon?