Ginger Scallion (Spring Onion) Salmon
Ingredients:
800g salmon fillet, pinboned, skin on
½ t salt
6 spring onions (scallions), trimmed
4cm piece ginger, peeled
3 T light soy sauce
1 ½ T Shaoxing rice wine (or dry sherry or white wine)
1 t honey
½ t ground white pepper
4 T vegetable oil
Method:
1. Pat dry salmon fillet thoroughly with kitchen paper. Sprinkle salt evenly over the flesh side.
2. Cut spring onions into 3cm pieces then slice lengthwise into thin strips. Cut ginger into thin sticks.
3. Mix light soy sauce, rice wine, honey and white pepper in a small bowl.
4. Pour oil into a large frying pan that will hold the salmon (you may need to cut in half). Add spring onions and ginger. Fry over medium heat until the spring onions start to wilt.
5. Push the spring onions and ginger to the side of the frying pan, leaving most of the oil over the empty surface. Place the salmon, skin side down, over the hot oil. Press with a spatula to ensure the skin is in contact with the oil.
6. Leave to cook for about 3 minutes (remain on medium heat) then flip over to cook the other side for a further 4 minutes. During the process, as soon as the spring onions and ginger start to brown, pick them out to avoid burning.
7. Finally, turn the heat to high, and flip over the salmon again to crisp the skin side for a minute. Once it browns nicely, turn off the heat. Transfer the salmon to a serving plate (skin side up). Pour the oil around it.
8. Pour the sauce mixture into the skillet. Use its remaining heat to bubble up the sauce for 5 seconds or so. Pour it around the salmon (not on top as it will make the skin soggy). Sprinkle the fried spring onions and ginger over the fish and serve immediately.
Recipe adapted from redhousespice.com
Serves 6
To order salmon for this recipe, click here!