Elis Asian Salmon Recipes
This recipe came from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory, and E.A.T., all in New York City. They shared the recipe with Ina Garten(Barefoot Contessa), she shared it in her cookbook"Bardfoot Contessa at Home", and now I'm sharing it with you! So good hot, and at room temp too. Ina says Keith uses focaccia crumbs, made in a food procssor, but Panko makes a good substitute. Enjoy! I have made a few changes to suit my taste.
Recipe From food.com
Provided by Sharon123
Categories Asian
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
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Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. …
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Apr 28, 2013 - This recipe came from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory, and E.A.T., all in New York Cit
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