Asian Salmon with Ginger Scallion Sauce
Ginger Scallion Sauce
2 1/2 cups thinly sliced scallions (green part, from about 2 large bunches)
1/2 cup finely minced fresh ginger
1/4 cup olive oil
1 1/2 teaspoons soy sauce
3/4 teaspoon sherry vinegar or mirin (I used apple cider vinegar)
3/4 teaspoon salt, more to taste
Mix everything together in a bowl. Taste and check for salt, adding more if needed. Let the marinate sit at room temperature while you make the salmon and allow it to wilt together, at least 20 minutes. Add to the top of cooked salmon.
Asian Salmon Marinade
1 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
3 tablespoons olive oil
1/4 teaspoon minced garlic
Whisk all the ingredients together in a small bowl. Drizzle the marinade over the salmon and allow to sit for 10 minutes.
Cook 5 minutes on each side. After flipping the salmon the first time, I cover it so it stays moist.
Serve salmon with a mound of the ginger scallion sauce on top. Makes enough for a side of salmon
Ginger scallion sauce adapted from Momofuku Cookbook, by David Chang
Asian salmon marinade adapted from Ina Garten