When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am I the only one that likes the idea of serving fish for dinner, but lacks some really great recipes that I actually want to make again?  It seems like when I do serve it we both agree it was good, but not great.  Therein lies the problem.

Mike's Mom has a great marinade that I use on just about everything.  Recently I was revisiting a Barefoot Contessa recipe (Eli's Asian Salmon) that wasn't a huge hit the first time around.  I realized it was fairly close to Joy's recipe, but with limes instead of lemons and the addition of a panko bread crust that the marinade soaks into.  The real key ingredient is the addition of brown sugar - it turns the salty and sour marinade into a sweet sauce.

Here is another way to use this same marinade - Chicken & Vegetable Kebabs.

I decided to merge the two recipes and came up with a really delicious result.  One that we will actually look forward to making again.  It would be perfect for entertaining as it bakes in the oven for 20 minutes, pull it out when you sit down for salad - let it rest for 15 minutes.  You can take it right to the table to serve.

Panko Crusted Salmon
in a brown sugar lime marinade

2 1/4 pounds center-cut salmon fillet
1 cup soy sauce
1/3 cup of brown sugar
1/4 cup rice vinegar
1/4 cup lime juice (2-3 limes)
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced green onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon of sesame seeds
1 1/2 cups panko

Place the salmon in a baking dish.  Preheat the oven to 500 degrees.

Mix together soy, brown sugar, vinegar, lime juice, sesame oil, chili paste, green onions, garlic, sesame seeds and ginger.
Press the panko crumbs on top of the salmon.
   Pour the marinade over the salmon and panko.  

Bake at 500 degrees for 18-20 minutes, or until it reaches 120 degrees on a meat thermometer.  Remove from oven and cover with foil.  
Let it rest for 10-15 minutes before serving.