1. Recipes

How to Make Ginger-Scallion Crusted Salmon - A Step-by-Step Guide

Salmon is a versatile and nutritious protein that can be cooked in a variety of ways. One delicious method is to create a ginger-scallion crust that adds a flavorful and aromatic twist to this beloved fish. This recipe for Ginger-Scallion Crusted Salmon is sure to delight your taste buds and impress your dinner guests.

The combination of ginger and scallions brings a unique blend of flavors to the salmon, creating a dish that is both savory and fresh. The pungent, slightly spicy taste...

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Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh dill
  • ½ cup rice wine vinegar
  • ¼ cup mirin (Japanese rice wine)
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 2 cucumbers, halved, seeded, and cut into very thin slices
  • ⅓ cup minced fresh ginger root
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • ¼ cup peanut oil
  • 2 tablespoons peanut oil
  • 4 (8 ounce) center-cut salmon fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • ½ cup dry white wine
  • 3 tablespoons ponzu sauce
  • ½ cup heavy cream
  • ½ cup cold unsalted butter, cut into 1/2-inch pieces
  • Kosher salt to taste

Information

  • Prep Time: 1 hr 10 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    1163 cal.

    • Total Fat: 92g
    • Saturated Fat: 35g
    • Cholesterol: 250mg
    • Sodium: 1037mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 49g
    • Vitamin C: 20mg
    • Calcium: 123mg
    • Iron: 2mg
    • Potassium: 1235mg

    Categories

    Main recipes
    Seafood recipes
    Dinner recipes
    Asian recipes
    Healthy recipes