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Wednesday, March 27, 2013

Panko Crusted Salmon in a Brown Sugar Lime Marinade




When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am I the only one that likes the idea of serving fish for dinner, but lacks some really great recipes that I actually want to make again?  It seems like when I do serve it we both agree it was good, but not great.  Therein lies the problem.

Mike's Mom has a great marinade that I use on just about everything.  Recently I was revisiting a Barefoot Contessa recipe (Eli's Asian Salmon) that wasn't a huge hit the first time around.  I realized it was fairly close to Joy's recipe, but with limes instead of lemons and the addition of a panko bread crust that the marinade soaks into.  The real key ingredient is the addition of brown sugar - it turns the salty and sour marinade into a sweet sauce.

Here is another way to use this same marinade - Chicken & Vegetable Kebabs.

I decided to merge the two recipes and came up with a really delicious result.  One that we will actually look forward to making again.  It would be perfect for entertaining as it bakes in the oven for 20 minutes, pull it out when you sit down for salad - let it rest for 15 minutes.  You can take it right to the table to serve.

Panko Crusted Salmon
in a brown sugar lime marinade


2 1/4 pounds center-cut salmon fillet
1 cup soy sauce
1/3 cup of brown sugar
1/4 cup rice vinegar
1/4 cup lime juice (2-3 limes)
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced green onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon of sesame seeds
1 1/2 cups panko

Place the salmon in a baking dish.  Preheat the oven to 500 degrees.


Mix together soy, brown sugar, vinegar, lime juice, sesame oil, chili paste, green onions, garlic, sesame seeds and ginger.
Press the panko crumbs on top of the salmon.
   Pour the marinade over the salmon and panko.  


Bake at 500 degrees for 18-20 minutes, or until it reaches 120 degrees on a meat thermometer.  Remove from oven and cover with foil.  
Let it rest for 10-15 minutes before serving.

11 comments:

  1. How I love salmon...and this sounds yummy! Must try soon!!!

    ReplyDelete
  2. I love how your photos are so REAL! I never feel like you make food "just for the blog." They're beautiful photos but we can tell that you and your family actually eat them! Always inspired by your site! Wish I could pick your brain!

    ReplyDelete
  3. ooo my kind of meal! thanks for sharing!

    -Samantha @Blissfully Bossy

    ReplyDelete
  4. Looks delicious. I have a delicious & easy salmon recipe. Use brown sugar as a light over the top of the salmon, sprinkle heavily with crushed pistachios and drizzle with olive oil. It's my all time favorite salmon recipe.

    ReplyDelete
  5. My husband and I eat salmon at least once a week. I can't wait to try your recipe! I typically make Ina Garten's Panko Crusted Salmon with Dijon Mustard . . . and it is quite delicious! Give it a try!

    ~ Suzanne @ Simply Suzannes at Home

    ReplyDelete
  6. Mmm sounds lovely! I'll have to try it.

    {lamourcheznous.wordpress.com}

    ReplyDelete
  7. Jenny - Looks great :) I have a question regarding your wedding invitations. You said you ordered the paper from PaperSource?? Which did you choose? I am printing my own and have been looking for a grey linen similar to yours!!!!!

    THANKS!!

    ReplyDelete
  8. This looks so good and I am excited to make it for dinner tonight. As I was reading over the recipe to make sure I had everything, I noticed that brown sugar was not in the recipe. How much brown sugar did you use? Thanks so much for all the lovely recipes!

    ReplyDelete
  9. Oops!

    It is 1/3 cup - I just added into the post!

    Jenny

    ReplyDelete
  10. I am IN LOVE with your blog! I just spent the morning going through old posts and am so inspired!

    ReplyDelete
  11. I love Ina's panko crusted salmon, so the brown sugar lime just sounds like the cherry on top!

    ReplyDelete

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