Ginger Salmon Steaks
Submitted by char
Pan-seared salmon steaks topped with crispy ginger and green onion matchsticks, served over peppery arugula with a sherry-soy pan sauce. Date-night dinner for two in under 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minA date-night salmon plate that looks like it came from a fancy restaurant but takes barely 30 minutes start to finish. Fresh ginger and green onion sliced into thin matchsticks hit hot oil first and fry into crisp golden strands, which then become a crunchy topping for the salmon at the end.
The salmon steaks cook in the same ginger-infused oil, picking up all that flavor through the sear. Once they’re browned on both sides and the fish flakes easily, a quick pan sauce comes together from sherry, soy sauce, and water stirred into the hot skillet.
Arugula on the platter first gives the plate a peppery bed that wilts just slightly when the hot fish lands on top. Sauteed cherry tomatoes and heart-shaped toasted bread rounds turn this from weeknight dinner into something worth lighting a candle for.
The heart-shaped toast is a lovely little detail, not essential, but it’s what makes this feel like Valentine’s Day any night of the year.
Chef Tips
- Slice the ginger and green onion as thin as possible, matchstick style. Thick pieces burn before they crisp and stay chewy instead of crunchy.
- Pat the salmon steaks bone-dry before adding them to the pan. Wet fish won’t sear, and without a proper browning, you lose the best flavor.
- Don’t overcook. 10 minutes total for ¾-inch steaks is the max. Salmon continues cooking after it comes off the heat.
- Use peppery arugula, not spinach or mixed greens. The bitterness is what balances the sweet salmon and savory sauce.
Variations
- Swap salmon steaks for skin-on fillets for crispy-skin territory. Sear skin-side down first for 5 minutes, then flip for 3.
- Use mirin instead of sherry for a slightly sweeter, more Japanese-leaning sauce.
- Add a teaspoon of toasted sesame oil to the pan sauce right at the end for more nutty depth.
Ingredients
Directions
Slice the ginger root and green onion into 2-inch long, matchstick-thin, strips.
Arrange the arugula on a platter.
In a 10-inch skillet over medium-high heat in 1-inch of hot oil, cook the ginger root and green onion until lightly browned.
With a slotted spoon, remove the ginger root mixture to a small bowl and set aside.
In the remaining oil in the skillet, cook the salmon steaks, turning once, until browned and the fish flakes easily when tested with a fork, about 10 minutes.
Place the salmon steaks on top of the arugula.
Discard any remaining oil in the skillet, then stir in the sherry, sow sauce, and 2 tablespoons of water, blending well and heating through.
Pour the sherry mixture over the salmon steaks and sprinkle the ginger root mixture on top of the steaks.
While the salmon steaks are cooking, in a 3-quart saucepan, heat 2 teaspoons of salad oil and cook the cherry tomatoes until just heated through.
Cut 1 heart shape out of each slice of bread and toast the hearts.
(Save the trimmings for bread crumbs to be used another day.) Serve the Salmon Steaks with the toasted hearts and cooked cherry tomatoes.
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