Wild Salmon with Ginger-Scallion Sauce

I think sometimes I order Hainan Chicken just for the Ginger-Scallion Sauce. I could almost it drink by the cup. Short of that, Ginger-Scallion sauce is a condiment that enlivens far more than just poached chicken. Wild salmon, cooked simply, is just one of many natural pairings, the slight oiliness of the sauce enlivening the lean fish while the assertive alliums and ginger don’t overwhelm the salmon like they would a milder fish.

Pairing Notes:


A textured Sauvignon Blanc like New Zealand’s Seresin Estate that gets richness from a splash of Semillon and some barrel aging, has the mineral acidity and complexity to balance the bright flavors of this dish. A Viognier or new style white Burgundy, like Domaine Jobeline Mâcon Verzé Allure, with less oak and more acidity would also make for a fine pairing.

Time: 30 minutes
Yield: 4 servings

Ingredients:

  • 1 bunch scallions

  • ¼ cup minced ginger

  • 2 t. Rice bran or grapeseed oil

  • 1 tsp. Tamari or light soy sauce

  • 1 tsp. Rice wine vinegar

  • ¼ tsp. Salt

  • 800 grams wild salmon

  • Salt

  • Pepper

  • 1 t. Olive oil

  1. Preheat oven to 170°C/350°F.

  2. Thinly slice scallions, green and white parts, discarding the root end. Finely mince the ginger.

  3. In a medium bowl, mix scallions, ginger, rice bran oil, tamari, vinegar and ¼ tsp. salt. Mix very well with a wooden spoon. Let sit for at least 15 minutes or make up to several days ahead and store in the refrigerator.

  4. When ready to cook the fish, place parchment or foil on a rimmed baking sheet.

  5. Remove pin bones from salmon. Pat the fish dry with paper towels. Place salmon skin side down on the baking sheet.

  6. Drizzle olive oil over the salmon and season with salt and pepper.

  7. Bake the salmon for about ten minutes until flaking at the touch and just cooked.

  8. Use spatula to lift the fish from the skin leaving it behind (discard the skin) and transfer the fish to a large platter. When ready to serve, spoon the ginger-scallion sauce over the fish. Can serve alongside fish, noodles (hot or cold) or for brunch, serve with Savory Dill and Cheddar Scones.

RecipesAmy PowellRecipes, food & wine pairing, cooking with wine, dumplings, plant-based, vegetarian, vegan, gluten free