Vietnamese Baked Salmon

Viet Salmon

Serves 4

2-3 garlic cloves- minced
1 green onion
1 tsp sesame oil
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
½ Tbsp. sugar
2 lbs whole salmon fillet
1/8 tsp ground black pepper
1 tsp toasted sesamel oil
1 pat melted butter

TOPPINGS

2 Tbsp scallion oil
1/4 cup crushed roasted peanuts

Peel and finely mince the garlic. Finely chop the green onions.

In a measuring cup, add the sesame oil, lemon juice, soy sauce, oyster sauce, and sugar. Stir together until the sugar is dissolved. Add the minced garlic and green onions and mix together.

Rinse salmon on both sides with cool water and then pat dry with paper towels.

Line a large baking dish with 2 pieces of foil. Leave excess foil on both sides, enough to be able to wrap the fish later when baking. Drizzle 1 teaspoon vegetable oil onto the foil and coat evenly. Place the fish, skin side down, on the foil. Spoon the marinade on top of the fish coating it evenly. Sprinkle ground black pepper on top. Marinate in the refrigerator for at least 1 hour.

Preheat the oven to 375 degrees Fahrenheit. While the oven is heating up, remove the fish from the refrigerator. When the oven is up to temperature, wrap the fish using the foil from the pan creating a tent. Fold over the ends as well. This will keep all of the hot air in the tent. Bake for 15 minutes.

Remove the fish from the oven and carefully peel back the foil. Brush the fish with melted butter. Set the oven to broil and bake the fish for another 5- 7 minutes until it is golden brown.

Remove from the oven and allow to cool for 5 minutes. Transfer the baked salmon to a serving dish. Top with scallion oil and the crushed roasted peanuts.

Serve with Tamarind Dipping Sauce.



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