Salmon with Ginger-Scallion Relish


  • 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
  • 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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