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Seared salmon on rice, doused with scallion-ginger oil sauce, rice vinegar, toasted sesame seeds, and more scallions. A super easy weeknight dinner especially if you made the scallion-ginger sauce ahead of time!
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Scallion-ginger oil sauce: Heat about 1 cup of neutral oil in a small saucepan. In a large heat-proof sturdy glass bowl, add in some minced ginger, a few stalks of sliced scallion, along with a tsp. fish sauce / soy sauce or more to taste, and a scant amount of ground Szechuan peppercorn or white pepper. You want some headspace so the hot oil doesn’t bubble over. When oil is shimmering and slightly smoking, carefully pour the hot oil over the scallion-ginger mixture. Things should sizzle + bubble dramatically, so use a bowl that is bigger than you think you need. Stir gently and mix well. Use right away or let cool to room temp, cover and refrigerate. You’ll have a lot of sauce left over–try to use it up in about 2-3 weeks.
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Salmon: Cut 1 lb. of salmon into ½ inch slices. You should have about 6-8 pieces. In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices (in batches if necessary as you don’t want to crowd the pan), about 2-3 min on one side, flip and cook for about 30 sec-1 min on the other side. Salmon is sliced à la @thedaleyplate–a genius way to quickly and evenly cook the usually thick fillet. Also maximizes the seared surface area for more flavor!
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To serve: Place salmon over hot rice, spoon on scallion-ginger oil sauce + rice vinegar, scatter on more scallion + toasted sesame seeds. Salt + pepper to taste. Serve with more scallion sauce + rice vinegar at the table.
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