Asian Salmon

  • 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
  • 1 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon toasted (dark) sesame oil
  • 1 1/2 teaspoons chili paste
  • 1/2 cup sliced scallions (2 scallions)
  • 2 tablespoons minced garlic (8 large cloves)
  • 2 tablespoons minced fresh ginger
  • 1 1/2 cups panko (Japanese bread crumbs)


Line an 8 by 12-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 1/3 of 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 runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. 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 will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.



Grilled Cheese

  • 8 ounces fresh mozzarella, sliced
  • 10 to 12 basil leaves, torn
  • 4 slices bread
  • Pinch salt
  • Pinch cracked black pepper
  • 2 to 3 tablespoons extra-virgin olive oil


Preheat a grill over medium-high heat.

Assemble the sandwiches by arranging some sliced mozzarella and basil, sprinkled with salt and pepper, between 2 slices of bread. Repeat for the remaining 2 slices of bread. Brush both sides of the sandwiches with olive oil. Put on hot grill and cook until the cheese is evenly melted, about 1 to 2 minutes on each side. Transfer to serving plates and serve hot.


Tomato Soup

  • 3/4 tablespoon extra-virgin olive oil
  • 1 Vidalia onion, sliced
  • 1 tablespoon minced garlic
  • 4 large tomatoes, sliced
  • Red pepper flakes
  • Cracked black pepper
  • Kosher salt
  • 1 cup chicken stock
  • 1 teaspoon ground chicken bouillon
  • 1 tablespoon sherry vinegar


In a large saucepan over medium-high heat, add the olive oil.

Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last-minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.