GINGER-SCALLION CRUSTED SALMON
Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian
Time 3h35m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1163.1 calories, Carbohydrate 27.6 g, Cholesterol 249.8 mg, Fat 92.3 g, Fiber 1.6 g, Protein 48.8 g, SaturatedFat 34.5 g, Sodium 1036.6 mg, Sugar 16.8 g
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MD Mahfuzur Rahman Fahim
[email protected]I'm a beginner cook. Is this recipe easy to follow?
Judith Joshua
[email protected]I'm not sure if I have all the ingredients. Can I make substitutions?
Miguel Serrano
[email protected]I'm having a party next week. Can I make this recipe ahead of time?
Terence Anderson
[email protected]I'm on a diet. Is this recipe healthy?
Brian Zack
[email protected]This recipe is a bit pricey. Are there any cheaper alternatives?
Majel Ahmed
[email protected]I'm allergic to ginger. Can I substitute another ingredient?
Rhianna Brown
[email protected]I'm not a big fan of salmon, but I'm willing to try this recipe. It looks delicious.
Prasanth 14
[email protected]I've never made salmon before, but this recipe seems easy enough. I'm excited to give it a try.
Abnan Shofiqul
[email protected]This looks like a great recipe. I can't wait to try it.
Solo Kaf
[email protected]I'm going to make this for dinner tonight.
Rares Rst
[email protected]This recipe is a keeper!
Md Mostafijur rahman
[email protected]I'll try it.
Maher Safyan
[email protected]Not bad.
Obegit Sd
[email protected]Delicious!
Topon Ahmed
[email protected]I followed the recipe exactly, but my salmon came out dry and overcooked. I'm not sure what went wrong.
Kalab Kasahun
[email protected]The ginger scallion crust was a bit too spicy for my taste, but the salmon itself was cooked perfectly. I'll try making it again with less ginger next time.
Md Rakibol
[email protected]This was my first time cooking salmon, and it turned out perfectly! The recipe was easy to follow, and the salmon was cooked to perfection. I'll definitely be making this again.
Ramzan69 Ramzan
[email protected]I'm not a big fan of salmon, but this recipe changed my mind. The ginger scallion crust was so flavorful and addictive that I couldn't stop eating it. I'll definitely be making this again.
Alia Stupid
[email protected]I've made this recipe several times now, and it never disappoints. The crispy crust and moist, flavorful salmon are always a hit with my family and friends. It's become a go-to recipe for special occasions.
Ann McCoy
[email protected]This ginger scallion crusted salmon recipe was an absolute delight! The flavors were incredibly balanced, with the ginger and scallions adding a perfect savory and aromatic touch to the tender, flaky salmon. I highly recommend giving this recipe a tr