Eli's Asian Salmon- modified

Salmon fillet (I used 1.35 lb, original recipe calls for 2.25 pounds)
1 cup Soy sauce (reduced sodium preferred)
1/4 cup Rice Vinegar
1/4 cup Freshly squeezed lemon juice
2 Tbsp Oyster Sauce
1 Tbsp fish sauce (I substituted for a total of 3 Tbsp fish sauce since I did not have oyster sauce)
1 Tbsp toasted sesame oil
1 1/2 tsp chili paste (I used Sriracha)
1/2 cup sliced scallions
2 Tbsp minced garlic
2 Tbsp minced fresh ginger (I used powdered)
1 1/2 cups panko (I used one slice of whole-grain bread and put it in a food processor to make breadcrumbs)

depends on the size of salmon- nutritional info is for 1.35 lb of salmon, divided into 4 even pieces.

preheat the oven to 500 degrees.

Line an 8x12 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 one third of the soy sauce mixture over the salmon. Sprinkle the panko (breadcrumbs) evenly over the fillet. Pour the rest of the soy 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.

Roast the salmon for 12 minutes per inch of thickness (about 18 to 20 minutes- keep checking on it) to an internal temperature of 120 degrees. When it is done, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Taken from Barefoot Contessa At Home, by Ina Garten. Thanks, Ina!

Number of Servings: 4

Recipe submitted by SparkPeople user GRATEFULSNED.