Grilled Salmon with Ginger and Green Onion Relish

Name: Grilled Salmon with Ginger and Green Onion Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green onion, cut into fine julienne; 6 green onions, finely chopped; 1 stalk coriander (cilantro), finely chopped; 2 1/2 tbsp (35 ml) grated or finely minced ginger root; 1 1/4 tsp (6 ml) salt; 1 to 2 tsp (5 to 10 ml) very finely chopped red chilies; 1/4 tsp (1 ml) white pepper; 1/3 cup (75 ml) peanut oil or vegetable oil; 1 tbsp (15 ml) Szechuan peppercorns; 1 tbsp (15 ml) sesame oil; 4 darns (each 6 oz (175 g); see headnote) salmon or 7 to 8 oz (210 to 250 g) salmon steaks or whole small trout; 1/2 tsp (2 ml) black pepper; Coriander sprigs for garnish

Servings: persons

1 green onion, cut into fine julienne
6 green onions, finely chopped
1 stalk coriander (cilantro), finely chopped
2 1/2 tbsp (35 ml) grated or finely minced ginger root
1 1/4 tsp (6 ml) salt
1 to 2 tsp (5 to 10 ml) very finely chopped red chilies
1/4 tsp (1 ml) white pepper
1/3 cup (75 ml) peanut oil or vegetable oil
1 tbsp (15 ml) Szechuan peppercorns
1 tbsp (15 ml) sesame oil
4 darns (each 6 oz (175 g); see headnote) salmon or 7 to 8 oz (210 to 250 g) salmon steaks or whole small trout
1/2 tsp (2 ml) black pepper
Coriander sprigs for garnish

1
Soak green onion julienne in cold water.
2
In a heatproof bowl, stir together chopped green onions and coriander; cover with ginger, 1 tsp (5 ml) of the salt, chilies and white pepper.
3
In a small saucepan heat oil with Szechuan peppercorns over medium heat until fragrant; add sesame oil and pour through a strainer over green onion mixture.
4
Stir until well mixed; cool.
5
Pour most of the oil from the surface of the relish and reserve.
6
Sprinkle fish with remaining salt and black pepper and grill or broil on both sides.
7
For salmon darns, grill skinside first then flip and remove skin.
8
(For trout, baste fish after turning with reserved oil and turn a second time to baste; ensure that skin is crispy.)
9
When just cooked through, remove from grill.
10
Cover each salmon piece with a line of the relish.
11
(For trout, cut through skin with a sharp knife at the bottom of one side from the stomach opening to the tail; carefully peel back crispy skin in one piece and make a roll of it at the back of the fish; put a line of relish along the middle of the trout.)
12
Garnish fish with coriander sprigs and well-drained green onion julienne.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 green onion, cut into fine julienne, 6 green onions, finely chopped, 1 stalk coriander (cilantro), finely chopped, 2 1/2 tbsp (35 ml) grated or finely minced ginger root, and more.

Yes, Grilled Salmon with Ginger and Green Onion Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!