Monday, March 24, 2014

Salmon - Asian Inspired Flavors

We have a couple of steak houses here and when you go out to dinner Bill always gets salmon. I have been promising Bill for some time now to make salmon for dinner.  When I saw these beautiful piece of sock-eye salmon I knew it would be the perfect dinner for him.  I decided to go with Asian flavors and it was a big hit.  Here is the salmon right after taking it out of the oven.  It came out moist and flaky.

Asian Salmon

1/2 cup soy sauce
4 tablespoons dark brown sugar
2 teaspoons chili sauce/paste
1/2 teaspoon fish sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 large cloves garlic, minced
1 tablespoon minced ginger
2 lbs salmon filet
4 green onions, sliced

Line a 8 x 12 baking dish with foil and then a second piece of foil to make a boat around the salmon. Place salmon skin side down.  Make sure you feel for any bones and remove them.  In a bowl whisk together the soy sauce, brown sugar, chili paste, fish sauce, rice vinegar, sesame oil, garlic and ginger.  Pour marinade over the salmon and allow to sit for 15 minutes while oven is pre-heating to 475 degrees.  Before placing the salmon in the oven pull out the foil, you don't have to remove the foil just flatten it out so it's no longer a boat of marinade.  Bake for 25 to 30 minutes until down. After removing from the oven cover with foil for 10 to 15 minutes. Before serving sprinkle with fresh green onion slices.

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