Roasted Thai Salmon
Pairs with Sextant 2013 Grenache Rose
1 whole salmon, about 6 pounds, 2 fillets
2 cups LOW SALT soy sauce
½ cup rice vinegar
½ cup freshly squeezed lemon juice (4 lemons)
¼ cup oyster sauce
1 TBLSP. Fish sauce
2 TBLSP. Toasted sesame oil
1 TBLSP. Chili paste
1 cup slices scallions (6 scallions, about)
¼ cup finely minced garlic
¼ cup finely minced fresh ginger
2 cups Panko (Japanese bread crumbs)
Line 2 large jellyroll pans with aluminum foil. Place the salmon in each pan skin side down.
In a mixing bowl, 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 onto 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 be 120 degrees on a meat thermometer when it is done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature. Serves about 18 to 20 depending on portion size.