Mary Berg's Easy Seared Salmon
Mary Berg's easy seared salmon served with a carrot-ginger salad reminiscent of the classic takeout sushi side.
Ingredients
- 1 medium carrot peeled and finely grated
- 1 green onion finely chopped
- 3 tbsp finely grated ginger
- 1 garlic clove finely grated
- ½ cup rice wine vinegar
- ¼ cup soy sauce
- 2 tsp honey
- ¼ cup sesame oil
- ½ cup + 2 tsp canola oil divided
- 4 salmon fillets about 5 oz each
- 1-2 romaine hearts
- ½ cucumber thinly sliced
- 1 cup cherry tomatoes halved
Instructions
- In a bowl or large jar, combine the carrot, green onion, ginger, garlic and vinegar. Add the soy sauce, honey, sesame oil and ½ cup of the canola oil and whisk or shake well to emulsify.
- Pour half of the dressing into a shallow dish or freezer bag and add the salmon, tossing to coat and arranging flesh side down, if using a shallow dish. Cover and place in the fridge, along with the remaining dressing, for at least 20 minutes or up to 1 hour (see note).
- Place a large nonstick skillet over medium-high heat. Remove the salmon from the marinade and pat dry with paper towel. Add the remaining 2 tsp of canola oil to the pan and sear the salmon, flesh side down, until golden, 3 to 4 minutes. Flip and continue to cook for 2 to 3 minutes or until cooked to your liking. Set aside to rest while you prepare the salad.
- Tear or chop the romaine and add it to a large bowl along with the cucumber and tomatoes. Dress to your liking with the remaining dressing and serve alongside the seared salmon.
Notes
Delicate proteins like fish marinate super quickly, especially when an acid like vinegar or citrus is involved, so keep it to 1 hour or less. If you want to get ahead, you can marinate the fresh fish, then remove from the marinade, dry off the outside, cover and store in the fridge for up to 1 day.