Ginger Scallion Crusted Salmon Recipes

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE

Steps:

• In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
• Pat the paste on both sides of the salmon fillets and season with salt and pepper.
• Heat a 12-inch heavy-based skillet over medium-high heat.
• Add the remaining 1 tablespoon oil and swirl to coat.
• When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
• Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
• Transfer to a warm platter.
• Pour off all but a film of fat from the pan.
• Add the garlic and sauté until fragrant, about 15 seconds.
• Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
• Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
• Put the pan over high heat.
• Add the wine and boil until reduced by half.
• Add the broth; boil until reduced by half again.
• Off the heat, swirl in the butter.
• Season with salt and pepper to taste.
• Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.

GARLIC GINGER CRUST SALMON

Steps:

• Mix everything but fish in a shallow dish.
• Place salmon, skin side up, into marinade. Marinade in fridge for 1-2 hours.
• Remove fish from dish. Drain marinade but keep garlic and ginger chunks.
• Pile chunks from marinade onto top of salmon forming a crust.
• Place salmon back into baking dish or on piece of foil.
• Bake at 450 for 20 minutes, or until fish flakes with a fork.

GINGER-SCALLION CRUSTED SALMON

Steps:

• To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
• To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
• Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
• Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
• To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.

GINGER-SCALLION CRUSTED SALMON

Steps:

• To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
• To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.
• Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
• Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.
• To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.

PICKLED-GINGER BAKED SALMON

Steps:

• Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

STEAMED FISH WITH GINGER AND SCALLIONS

Steps:

• Set up your steamer over high heat.
• Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
• In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
• Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
• Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

SESAME-CRUSTED SALMON WITH LEMON AND GINGER RECIPE

Steps:

• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water. Transfer 1 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes. 2. Drain seeds and place in 12-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry. 3. Place scallion whites and lemon zest on cutting board and chop until whites and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and 1/8 teaspoon salt. 4. Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds. 5. Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 10 to 15 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion greens and serve.

WALNUT-CRUSTED GINGER SALMON

Steps:

• Preheat oven to 425°. In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over fillets; sprinkle with walnuts., Transfer to a foil-lined 15x10x1-in. baking pan coated with cooking spray. Bake 12-15 minutes or until fish just begins to flake easily with a fork.