Asian Salmon

Asian Salmon

***Susan's Note: I slightly modifed this Allrecipes.com recipe. My husband loved it and I thought it was really tasty. I served it with brown rice with dill and boiled asparagus with lemon zest, butter, salt, pepper. Yum!

Prep Time: 15 Minutes
Cook Time: 30 Minutes

Ingredients:
2 salmon filets
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion (I used chopped fresh scallions)
1 tablespoon sesame oil (I used walnut oil)

Directions:
1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Remove cover from salmon, and bake in the marinating dish for about 15 minutes, then broil for about 5 minutes. (Fish should be flaked with a fork.)

Pecan Crusted Salmon

SUSAN'S NOTE: I made this tonight - YUM! We all loved it. I would bake it longer than it says... I think it means "10 minutes for inch of "width." Maybe 20 min - 30 min? I used Japanese panko crumbs. DEEELICIOUS...Ben LOVES this salmon and he is not a "salmon person."

http://allrecipes.com/Recipe/Alaska-Salmon-Bake-with-Pecan-Crunch-Coating/Detail.aspx

Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 6 servings

INGREDIENTS:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans

3 teaspoons chopped fresh
parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges (optional)

DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.