Multicooker - Salmon with Ginger-Scallion Relish
By :Kate Merker
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Votes: 1
Rating: 4
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Multicooker
Main Ingredient Ginger, Salmon
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4- inch piece ginger peeled
  • 3 cups Water
  • 4 salmon fillets center-cut, 6-ounces each and 1 inch thick)
  • 4 tablespoons grapeseed oil or canola oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons low-sodium soy sauce tamari for gluten free option
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 4 scallions finely chopped
  • Cooked rice for serving, optional
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Multicooker
Main Ingredient Ginger, Salmon
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4- inch piece ginger peeled
  • 3 cups Water
  • 4 salmon fillets center-cut, 6-ounces each and 1 inch thick)
  • 4 tablespoons grapeseed oil or canola oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons low-sodium soy sauce tamari for gluten free option
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 4 scallions finely chopped
  • Cooked rice for serving, optional
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. Grate 3 tablespoons of ginger and set aside, then thinly slice the remaining ginger.
  2. Add the sliced ginger to the Multicooker. Place the rack in the pot, then add the water. Press Steam, adjust the timer to 15 minutes, and bring the water to a boil.
  3. Brush the salmon fillets with 1 tablespoon of the grapeseed oil and season with the salt and black pepper.
  4. Place the fish on the rack in the pot. Cover with the lid and steam until the fillets are opaque throughout, 8 to 10 minutes. Press Cancel. Transfer the fish to plates.
  5. While the fish is cooking, make the ginger-scallion relish. In a medium bowl, whisk together the soy sauce, vinegar, and honey. Stir in the grated ginger and remaining 3 tablespoons grapeseed oil. Add the scallions to the bowl and mix to combine.
  6. Spoon the relish over the salmon and serve with rice (if using).
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