How to make it

  • 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. (Do not move or touch the Fillets until you flip them)
  • Flip Fillets and cook 2 mins. Remove to a rack and place flesh side down. Remove crispy skin (It will pull off easily) Set aside for garnish.
  • 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.
  • Place Fillets back in the pan with the now skinned side down. Simmer for approx. 1 min. or to desired doness.
  • To Serve: Remove Salmon Fillets to a serving plate. Spoon the Ginger/Scallion sauce over the Salmon and drizzel with toasted Sesame Oil, Garnish with rolled up crispy skin and some chopped Scallion.
  • This dish goes very well with Lemon or Orange zested Jasmine Rice.

Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and 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.... ;-)~
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  • notyourmomma 11 years ago
    Stunning sauce, just perfect for the salmon. Delicious.
    Was this review helpful? Yes Flag

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