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grilling Asian, Chinese, Taiwanese
Grilled Salmon with Ginger and Green Onion Relish

Photo by: Mark Shapiro
Comments: 2
 

Recipe

The ginger and green onion relish is based on a Chinese sauce for chicken. Chinese seldom grill fish, except in Taiwan where it is a vestige of Japanese colonial past. However, the marriage of simply grilled fish with this elaborated Chinese sauce is perfect. Darns of salmon (slices of fillet) are preferable, but steaks also grill well.

Yield: Serves 4

Ingredients

  • 1 green onion, cut into fine julienne
  • 6 green onions, finely chopped
  • 1 stalk coriander (cilantro), finely chopped
  • 2 ½ tbsp (35 ml) grated or finely minced ginger root
  • 1 ¼ tsp (6 ml) salt
  • 1 to 2 tsp (5 to 10 ml) very finely chopped red chilies
  • ¼ tsp (1 ml)  white pepper
  • 1/3 cup (75 ml) peanut oil or vegetable oil
  • 1 tbsp (15 ml) Szechuan peppercorns
  • 1 tbsp (15 ml) sesame oil
  • 4 darns (each 6 oz (175 g); see headnote) salmon or 7 to 8 oz (210 to 250 g) salmon steaks or whole small trout
  • ½ tsp (2 ml) black pepper
  • Coriander sprigs for garnish

Directions

1. Soak green onion julienne in cold water. In a heatproof bowl, stir together chopped green onions and coriander; cover with ginger, 1 tsp (5 ml) of the salt, chilies and white pepper. In a small saucepan heat oil with Szechuan peppercorns over medium heat until fragrant; add sesame oil and pour through a strainer over green onion mixture. Stir until well mixed; cool. Pour most of the oil from the surface of the relish and reserve.

2. Sprinkle fish with remaining salt and black pepper and grill or broil on both sides. For salmon darns, grill skinside first then flip and remove skin. (For trout, baste fish after turning with reserved oil and turn a second time to baste; ensure that skin is crispy.) When just cooked through, remove from grill. Cover each salmon piece with a line of the relish. (For trout, cut through skin with a sharp knife at the bottom of one side from the stomach opening to the tail; carefully peel back crispy skin in one piece and make a roll of it at the back of the fish; put a line of relish along the middle of the trout.) Garnish fish with coriander sprigs and well-drained green onion julienne.

Notes

If using trout, buy whole small trout; trout fillets lose too much taste and are too thin to grill.


© 1997 Andrew Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include coriander sprig garnish.

565kcal (28%)
48mg (5%)
39mg (66%)
20mcg RAE (1%)
763mg
60mg
36g
1g
2g
5g
94mg (31%)
833mg (35%)
7g (34%)
45g (69%)
1mg (8%)
 

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  • kararota

    09.21.12 Flag comment

    Hi @mariowynjones,

    Thanks for reaching out! We preserve the recipes exactly as they're written by the authors of the cookbooks - so sometimes you'll see "green onions", while in other recipes "scallions" are called for - whichever the original cookbook prints! Hope this answers your question, and please let me know if there's anything else I can help with!

    All the best,
    Kara Rota
    Director, Editorial & Partnerships

  • Mario Wyn-Jones

    09.20.12 Flag comment

    For an international readership why not call green onions either scallions or spring onions. Otherwise, a great recipe.

 

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