Salmon with an Asian Twist

After the holidays, I start to long for lighter fare. This dish from Ina Garten provides relief from holiday heaviness.

ELI'S ASIAN SALMON

(serves 6)

1. 2 1/4 pounds center-cut salmon fillet ( 1 1/2" thick)
2. 1 cup soy sauce
3. 1/4 cup rice vinegar
4. 1/4 cup freshly squeezed lemon juice (2 lemons)
5. 2 TBS oyster sauce
6. 1 TBS. fish sauce
7. 1 TBS toasted (dark) sesame oil
8. 1 1/2 teaspoons chili paste
9. 1/2 cup sliced scallions (2 scallions)
10. 2TBS minced garlic (8 large cloves)
11. 2 TBS minced fresh ginger
12. 1 1/2 cups panko

Line an 8x12-inch 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 one-third of the soy sauce 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 completely and if any run off, spoon them back on the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees. 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 should read 120 degrees on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil and allow to rest for 15 minutes. Serve hot or at room temperature.