Asian Grilled Salmon Ina Garten Recipes

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ASIAN GRILLED SALMON



Asian Grilled Salmon image

From Ina Garten, a simple, flavorful way to make salmon. I have also broiled this instead of grilling. Perfect for a dinner party! Serve it warm or cold.

Provided by CarolAnn

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs fresh salmon fillets
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons olive oil
1/2 teaspoon minced garlic

Steps:

  • Heat grill and brush rack with olive oil to prevent fish from sticking.
  • Whisk together the mustard, soy sauce, olive oil and garlic.
  • Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
  • Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
  • Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
  • Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
  • Allow fish to rest about 10 minutes.
  • Remove the skin and serve.

ELI'S ASIAN SALMON



Eli's Asian Salmon image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 5 servings

Number Of Ingredients 12

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)

Steps:

  • Line an 8 by 12-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 1/3 of 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 runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
  • Meanwhile, preheat the oven to 500 degrees F. 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 be 120 degrees F 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.

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