Salmon with Ginger-Scallion Relish

By: Instant Culinary Team

Salmon with Ginger-Scallion Relish
cuisine icon Course
Dinner, Lunch
cuisine icon Keywords
(6 ounces or 170 g, 4 servings, cook 15 min, cooked rice for serving, dinner, divided, duo crisp tested, duo crisp ultimate lid tested, each and 1 inch or 2.5 cm thick), finely chopped, fish, freshly ground black pepper, grapeseed or canola oil, honey, kosher salt, low-sodium soy sauce, lunch, optional, peeled, piece ginger, prep 15 min, salmon, seafood, sherry vinegar

prep icon Prep Time
15 min
cook icon Cook Time
15 min

serving icon Servings
4 Servings
Ingredients
  • 4 inch (10 cm) piece ginger, peeled
  • 4 center-cut salmon fillets, (6 ounces or 170 g, each and 1 inch or 2.5 cm thick)
  • 4 tbsp (60 ml) grapeseed or canola oil, divided
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) sherry vinegar
  • 1 tsp honey
  • 4 Scallions, finely chopped
  • Cooked rice for serving, optional
Instructions
  • Grate 3 tbsp. (24 g) of ginger and set aside, then thinly slice the remaining ginger.
  • Add the sliced ginger to the cooking pot. Place the rack in the cooking pot, then add the water. Press Steam, adjust the timer to 15 Minutes, and bring the water to a boil.
  • Brush the salmon fillets with 1 tablespoon (15 ml) of the grapeseed oil and season with the salt and black pepper.
  • Place the fish on the rack in the cooking pot. Cover with the lid and steam until the fillets are opaque throughout, 8 to 10 Minutes. Press Cancel. Transfer the fish to plates.
  • While the fish is cooking, make the ginger-scallion relish. In a medium bowl, whisk together the soy sauce, vinegar, and honey. Stir in the grated ginger and remaining 3 tablespoons (45 ml) grapeseed oil. Add the scallions to the bowl and mix to combine.
  • Spoon the relish over the salmon and serve with rice (optional).
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