My family has been trying to incorporate more fish into our weekly meal plan. I have several varieties in my freezer and I try to cook fish at least once a week. But, it can be a real challenge. I am not a huge fan of fish but I know I should eat more of it. Especially since I am breast feeding – it is really good for the baby’s brain. Plus, it is one of the meats that Judah will actually eat (he isn’t fond of meat). I like it fried – but that isn’t the healthiest way to prepare it! So, I’ve been searching for new, tasty ways to prepare it.
I found a recipe for an Asian marinade and since I’ve had it prepared that way and liked it, I decided to give it a try. I changed the recipe just a tad (leaving out an ingredient or two) and this is what I came up with:
:: Asian Salmon
4 Salmon fillets (or as much as you need for your family)
1 cup soy sauce
1/4 cup Nakano Rice Vinegar
1/4 cup freshly squeezed lemon juice
1 Tbsp fish sauce
1/2 cup sliced scallions
2 Tbsp minced garlic
2 Tbsp fresh ginger
1 1/2 cups Panko (Japanese bread crumbs)
Line your baking sheet with aluminum foil.
Combine all ingredients except the Panko in a measuring cup. Pour 1/3 of the mixture over the salmon. Sprinkle the panko over the tops of the fillets -covering them well. Pour the rest of the marinade over the panko carefully seeing the panko absorbs the marinade. If the panko slides off or if you lose a lot of marinade, spoon it over the fish so that the panko is on top of the fish and is fully soaked. Set aside for 15 minutes.
Set your oven to 500 degrees. Roast the salmon for about 18 to 20 minutes or until the fish is cooked through and is flaky (internal temperature should be 120 degrees.
Remove from oven and cover with aluminum foil. Allow the fish to rest 15 minutes. Serve and enjoy!
Nakano provided me with compensation for my time on this post. All the opinions here are my own.