If you're short on time this week, make this pan seared salmon ! Drizzle it with rice vinegar, ginger scallion oil, and serve on a bed fluffy rice. It takes very little time to prep and the leftover ginger oil can be recycled on to tomorrow vegetables, chicken, tofu or even salad dressing!
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For the Scallion Ginger Oil
- 1 cup oil
- 2 tablespoons minced ginger
- 3 stalks scallions, sliced
- 1 teaspoon fish sauce, or soy sauce
- 1 pinch Szechuan peppercorn, ground, or white pepper
To Make the Scallion Ginger Oil
Heat oil in a small saucepan over medium-low heat. Combine remaining ingredients in a large heatproof glass bowl. When the oil is shimmering and slightly smoky, carefully pour over the scallion ginger mixture. Stir gently until well mixed. Use immediately or let cool to room temperature then cover and refrigerate. Will keep for 2-3 weeks.
For the Salmon
- 1 pound salmon, cut into 1/2 inch slices
- Oil, for cooking
- Rice, cooked, for serving
- drizzle rice vinegar
- Sesame seeds, toasted, for garnish
- Salt, to taste
- Black pepper, to taste
To Make the Salmon
Heat oil in a cast iron or non-stick pan. Add the salmon, leaving space between each piece, and sear for 2-3 minutes, then flip and cook 30 seconds to 1 minute longer.
To serve, place salmon on rice. Top with scallion ginger oil, a drizzle of rice vinegar, toasted sesame seeds, and salt and pepper to taste.