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Ginger-Scallion Crusted Salmon

By: Ryan Nomura  
"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."

Rating: This weblink has been rated 10 times with an average star rating of 4.9 Read Reviews (8)

Rate/Review | 497 people have saved this

Prep Time:
1 Hr 10 Min
Cook Time:
25 Min
Ready In:
3 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • Cucumber Salad:
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh dill
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin (Japanese rice wine)
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 2 cucumbers, halved, seeded, and cut into very thin slices
  •  
  • Ginger Crust:
  • 1/3 cup minced fresh ginger root
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup peanut oil
  •  
  • Salmon:
  • 2 tablespoons peanut oil
  • 4 (8 ounce) center-cut salmon fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons honey
  •  
  • Ponzu Butter:
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 3 tablespoons ponzu sauce
  • 1/2 cup heavy cream
  • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
  • Kosher salt to taste

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. 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.
  5. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
  6. 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.
  7. 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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1156 | Total Fat: 92.3g | Cholesterol: 251mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by jimmy d 
I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by Fireguy553 
This was the 1st time i baked salmon. This recipe turned out pretty good. I didn't make the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2007 by Deborah McDa 
This dish was absolutly delicious! I usually add something that isn't in the original recipe.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by eshlya2000 
I wanted to try a recipe that used Japanese ingredients like mirin and ponzu...this was soooo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by tammy 
My In-laws are Japanese, I made this dish for my husband and his family. They loved it! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2009 by MKBautista 
Wow! This was so good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by AnnieD 
This recipe inspired me to finally join "all recipes.com" and write a review at last. I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2007 by Owen 
A wonderful combination of tastes. Make sure to drain the cucumber salad well or its liquid... MORE

 
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