Salmon with Easy Scallion Ginger Sauce
This recipe is a riff on the classic ginger scallion sauce, but even quicker (usually oil is heated then poured atop the herbs before blending), but I love the brightness of the herbs and ginger here when simply blended together with room temp oil. The result is a creamy emulsified sauce similar to zhoug (a Middle Eastern cilantro sauce) or green goddess. It’s a super simple sauce that is perfect with fish—though it can work well on just about anything! Meat or poultry, even just eaten plain with rice. This is truly a low effort, high reward dish that comes together in minutes and can be easily scaled up. One note—this is a case where a mini food processor or a small smoothie blender (like a Bullet) comes in handy. An immersion blender also works here as well.
Serves 4
INGREDIENTS
4 salmon fillets
1 cup grapeseed oil, plus 1 tablespoon
4 scallions, cut into large pieces
1 cup cilantro, packed, plus more for garnish
2” ginger, unpeeled and sliced
Kosher salt and freshly ground black pepper
Steamed jasmine rice, for serving
METHOD
Preheat oven to 275F and arrange rack to center position.
Place salmon skin-side down (if there’s skin) on a parchment-lined sheet pan. Rub fillets with 1 tablespoons grapeseed oil, then season with salt and pepper. Roast for 15 to 20 minutes until tender and gently firm.
In the meantime, make the sauce. Add scallions, cilantro, ginger and remaining grapeseed oil to a mini food processor and blend until puréed and smooth. Season well with salt and pepper. Transfer to a small bowl.
Top rice with salmon, garnish with cilantro, and serve ginger scallion sauce alongside.
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