Gently steamed salmon finished with a fragrant ginger-scallion dressing.
SBy Skinwalker84
Servings
4
4 piece Skin-on salmon fillets
1 cup Water
1 tbsp Shaoxing wine
4 slice Fresh ginger (for steaming, sliced)
0.75 tsp Kosher salt
6 piece Scallions
2 tbsp Fresh ginger (for sauce, finely minced)
3 tbsp Neutral oil
1.5 tbsp Light soy sauce
1 tsp Rice vinegar
1 tsp Toasted sesame oil
0.5 tsp Sugar
4 cup Cooked white rice (to serve)
Calories
1002 kcal
Protein
111g
Carbs
70g
Fat
32g
Fiber
3g
Sugar
1g
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Prep
1. Pat the salmon fillets dry and season the flesh side with the kosher salt. Thinly slice the scallions, keeping them in one bowl, and mince the ginger for the sauce.
2. Make the sauce by stirring the scallions, minced ginger and a pinch of the kosher salt-free mixture together in a heatproof bowl. Set aside; do not add the oil yet.
3. Pour the water and Shaoxing wine into the Instant Pot and add the sliced ginger. Place the trivet inside and arrange the salmon fillets skin-side down on the trivet in a single layer, slightly overlapping if needed.
4. Seal the lid with the valve on Sealing and cook on High Pressure for 3 minutes. Allow a 2-minute natural release, then quick release the remaining pressure. The salmon should be just opaque and flake easily; if it is still translucent in the center, steam with the lid on using Sauté-off residual heat for 1 more minute.
Sauce and Serve
5. While the salmon cooks, heat the neutral oil in a small saucepan or microwave until shimmering and just beginning to smoke, about 2 minutes on high in the microwave. Carefully pour the hot oil over the scallion and ginger mixture so it sizzles.
3 tbsp Neutral oil
6. Stir the light soy sauce, rice vinegar, toasted sesame oil and sugar into the sizzling scallion mixture until the sugar dissolves.
7. Using a wide spatula, lift the salmon from the trivet and place over the cooked white rice. Spoon the ginger-scallion sauce generously over each fillet and serve immediately.
4 cup Cooked white rice (to serve)
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