Best 3 Elis Asian Salmon Recipes
**Eli’s Asian Salmon: A Culinary Journey to the Far East**
Embark on a tantalizing culinary adventure with Eli's Asian Salmon, a dish that harmoniously blends the vibrant flavors of the Orient with the delicate texture of fresh salmon. This delectable creation features a tantalizing marinade of soy sauce, honey, garlic, and ginger, infusing the salmon with a symphony of umami, sweetness, and aromatic warmth.
Prepared using either the air fryer or a traditional oven, Eli's Asian Salmon offers two convenient cooking methods to suit your kitchen preferences. Whether you seek a crispy outer layer and tender, flaky interior in less time with the air fryer or prefer the classic oven-baked method, both techniques result in an equally irresistible dish.
Complementing the main course, the article offers a delectable array of accompaniments to elevate your Asian salmon experience. Discover the refreshing crunch of Asian slaw, a medley of shredded cabbage, carrots, and red onion tossed in a tangy dressing. For a touch of warmth and spice, relish the homemade Asian cucumber salad, where crisp cucumbers bask in a zesty marinade.
Indulge in the lusciousness of Asian-inspired rice, perfectly cooked and infused with savory flavors, serving as an ideal base for the salmon and accompaniments. And to satisfy your sweet cravings, prepare a batch of Eli’s famous Asian-inspired oven-baked salmon bites, bite-sized morsels of salmon coated in a sweet and tangy glaze, perfect for parties or as a delightful snack.
With Eli's Asian Salmon as the centerpiece, your taste buds will embark on a culinary voyage like no other. Prepare to be captivated by the harmonious fusion of East-meets-West flavors in this extraordinary dish.
ELI'S ASIAN SALMON
This recipe came from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory, and E.A.T., all in New York City. They shared the recipe with Ina Garten(Barefoot Contessa), she shared it in her cookbook"Bardfoot Contessa at Home", and now I'm sharing it with you! So good hot, and at room temp too. Ina says Keith uses focaccia crumbs, made in a food procssor, but Panko makes a good substitute. Enjoy! I have made a few changes to suit my taste.
Provided by Sharon123
Categories Asian
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Line a 8x12" baking pan with foil. Place the salmon in the pan.
- In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of the 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 comletely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in pan.
- Meanwhile, preheat the oven to 500*F.
- Roast the salmon for 18-20 minutes(about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120 degrees on a meat thermometer when it's done.
- Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature. Enjoy!
ELI'S ASIAN SALMON
This is a Barefoot Contessa recipe. The 1st time I saw her make it I thought "that sounds wonderful". I didn't have oyster sauce or panko,but I made it anyway and it came out delicious. I made it the second time with the panko,and I prefer it without,so now when I make it I omit the panko.
Provided by Patsy G
Categories Fish
Number Of Ingredients 12
Steps:
- 1. 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.
ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Tips:
- Choose the right salmon: Opt for wild-caught salmon whenever possible, as it's typically lower in contaminants and has a more robust flavor. If using farmed salmon, look for fish raised in sustainable conditions.
- Use fresh herbs: Fresh herbs like cilantro, basil, and mint add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can substitute dried herbs, but use about half the amount.
- Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it until it's just opaque in the center, about 4-5 minutes per side.
- Make the sauce ahead of time: The sauce for this dish can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
Conclusion:
Eli's Asian Salmon is a delicious and easy-to-make dish that's perfect for a quick and healthy weeknight meal. The salmon is cooked to perfection and the sauce is flavorful and tangy. Serve it over rice or noodles, or with a side of roasted vegetables.
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