4salmon filletscenter-cut, 6-ounces each and 1 inch thick)
4tablespoonsgrapeseed oilor canola oil, divided
1/4teaspoonblack pepperfreshly ground
2tablespoonslow-sodium soy saucetamari for gluten free option
Cooked ricefor serving, optional
Grate 3 tablespoons of ginger and set aside, then thinly slice the remaining ginger.
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.
Brush the salmon fillets with 1 tablespoon of the grapeseed oil and season with the salt and black pepper.
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.
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.
Spoon the relish over the salmon and serve with rice (if using).