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


After grating and setting aside 3 tablespoons (24 grams) of ginger, thinly segment the remaining ginger.

Stir the ginger slices into the simmering vessel. After placing the cooking pan inside the vessel, add the water. Manually press Steam the water while setting a 15-minute timer and bringing it to a simmer.

Season the salmon fillets with black pepper and salt after brushing them with 1 tablespoon (15 ml) of the grapeseed oil.

The fish should be positioned on the boiling pot's shelf. Steam for 8 to 10 minutes, covered with the lid, or until the fillets are opaque throughout. Select Cancel. 

Then, place the seafood on platters. Create the ginger-scallion relish in the interim, while the salmon cooks. 

Whisk together the soy sauce, vinegar, and honey in a medium basin. Add the grated ginger and the remaining 3 tablespoons (45 ml) of grapeseed oil to the mixture.