Ginger-Scallion Crusted Salmon Recipe

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Ingredients:

Serving

cucumber salad
2 tbsp sesame oil
2 tbsp chopped fresh dill
1/2 cup rice wine vinegar
1/4 cup mirin ( japanese rice wine)
1 tsp white sesame seeds
1 tsp 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 tbsp peanut oil
4 (8 oz) center-cut salmon fillets
kosher salt and freshly ground black pepper , to taste
2 tbsp honey
ponzu butter
2 tbsp unsalted butter
2 shallots, minced
1/2 cup dry white wine
3 tbsp ponzu sauce
1/2 cup heavy cream
1/2 cup cold unsalted butter , cut into 1/2-inch pieces
kosher salt to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	767.59 Kcal (3214 kJ)
Calories from fat	592.49 Kcal
		% Daily Value*
Total Fat	65.83g	101%
Cholesterol	112.66mg	38%
Sodium	78.37mg	3%
Potassium	439.51mg	9%
Total Carbs	29.33g	10%
Sugars	19.06g	76%
Dietary Fiber	3.3g	13%
Protein	10.05g	20%
Vitamin C	10.8mg	18%
Vitamin A	0.4mg	12%
Iron	1.2mg	7%
Calcium	84.1mg	8%

Amount Per 100 g
Calories	200.86 Kcal (841 kJ)
Calories from fat	155.04 Kcal
		% Daily Value*
Total Fat	17.23g	101%
Cholesterol	29.48mg	38%
Sodium	20.51mg	3%
Potassium	115.01mg	9%
Total Carbs	7.67g	10%
Sugars	4.99g	76%
Dietary Fiber	0.86g	13%
Protein	2.63g	20%
Vitamin C	2.8mg	18%
Vitamin A	0.1mg	12%
Iron	0.3mg	7%
Calcium	22mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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