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Ginger-Scallion Crusted Salmon

"Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo."

By allrecipes · From Open Recipes · 22 ingredients
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Why it works: Ginger and salmon work together. They rank in the top 9% of all ingredient pairs, and 648 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

4 servings
Prep1 hr 10 min
Cook25 min

Ingredients

Contains: milk, peanut, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Cucumber Salad
  • Ginger Crust
  • Salmon
  • Ponzu Butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Whisk the rice wine vinegar, mirin, sesame oil and chopped dill together in a bowl. Toss with the cucumber slices, then sprinkle with the white and black sesame seeds. Chill for at least 30 minutes.

  2. In a separate bowl, stir together the minced ginger, sliced green onions, minced garlic and 1/4 cup peanut oil to make the ginger crust.

  3. Heat the oven to 400°F (204°C). Season the salmon fillets with kosher salt and black pepper, brush the tops with honey, and press the ginger crust evenly onto the top of each fillet.

  4. For the ponzu butter, melt 2 tablespoons butter in a saucepan over medium heat. Cook the minced shallots for 2 minutes until soft. Add the white wine and simmer until reduced by about three-quarters.

  5. Stir in the ponzu sauce and heavy cream and simmer for 3 minutes. Remove from the heat and whisk in the cold butter a few pieces at a time. Season with salt to taste and keep warm without boiling.

  6. Heat 2 tablespoons peanut oil in an ovenproof skillet over medium-high heat. Place the fillets crust side down and sear for 3 minutes until golden.

  7. Transfer the skillet to the oven and roast for 6 to 8 minutes until the salmon reaches 145°F (63°C) in the thickest part or the flesh is opaque and flakes easily.

  8. Spoon the ponzu butter onto plates, set the salmon on top, and serve with the cucumber salad alongside.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Ginger + salmontop 9% of all pairs
    Aroma overlaplow
    Mentioned together648 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Dill + cucumbertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together530 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sesame + gingertop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Sesame + oniontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the dill

How well each one fits the dish's main ingredients (sesame, rice wine, vinegar, cucumber, ginger, onion, garlic):

  1. Corianderbetter flavor fit
  2. Cuminbetter flavor fit
  3. Turmericbetter flavor fit
  4. Dillthe original

Fit is the average pairing score against sesame, rice wine, vinegar, cucumber, ginger, onion, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).