Recipe
Salmon With Ginger Scallion Sauce Recipe
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Jimrug1 / All my dishes 5 months ago
A quick and simple dish with a very pleasing taste. The sauce is light and lets the flavor of the Salmon come through and is great spooned over rice. If you use 1 inch fillets, the Salmon comes out a perfect medium rare every time. If you like your... More
Prep:20m Cook:10m Servings:2
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 Jimrug1 |
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Fans
Ingredients
- 2 Salmon Fillets,thoroughly scaled, Skin On (Approx. 1 inch Thick)
- 1/4 Cup Fresh Ginger (I/4 inch Dice)
- 4 Scallions (Sliced on a bias 1 1/2 Inch Long)
- 3/4 Cup Dry White Wine
- 2 Tbls Soy Sauce
- 1/2 Cup Water
- 1 Tsp Sugar
- 1 - 2 Tables Olive Oil
- Toasted Sesame Oil (Garnish)
- Salt & Pepper
Directions
- Place Fillets on paper towels and pat dry. Make sure both skin and flesh sides are very dry. Salt & Pepper both sides.
- Place a heavy 10 - 12 inch skillet on hight heat. When hot, add olive oil to barely coat bottom.
- When oil smokes, place Salmon fillets skin side down in skillet. Sear on high 1 min. Turn heat to Med High and cook 2 mins longer. Flip fillets and cook 2 mins. Remove to a rack and place flesh side down.
- Turn heat back to high. Add ginger. Cook 1 min. Add Scallions. Cook 30 sec. Add wine. Deglaze until the wine reduces to 1/2 cup or less.
- Add Water, Soy Sauce, Sugar. Bring to a simmer and reduce heat to med. Simmer approx. 1 - 2 Mins.
- Remove skin from Salmon (It will pull off easily) and reserve for garnish. Place fillets back in the pan and simmer for approx. 1 min. or to desired doness.
- To Serve: Remove Salmon Fillets to a serving plate. Pour the Ginger/Scallion sauce over the salmon and drizzel with toasted Sesame Oil, Garnish with rolled up crispy skin and some chopped scallon.
- This dish goes very well with lemon or orange zested Jasmine rice.
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notyourmomma 4 months, 4 weeks ago said:
Stunning sauce, just perfect for the salmon. Delicious.
lunasea 1 month, 1 week ago said:
I'm printing this baby out...because I adore perfectly cooked (medium rare) salmon and I love your Asian-inspired light sauce components. That salmon will take center stage in this show for sure...and it's going to melt in my mouth...I can almost taste it now. I'll let you know how it turns out...can't wait. Thanks, Jim.... ;-)~