Scallion-and-ginger-crusted salmon
Prep time
Cook time
Total time
Serves: 4
  • 4 to 5 oz thick salmon fillet per person (4 oz seems to be the portion preferred by skinny New Yorkers), so 1 to 1.5 lb for 4 eaters
  • 1 bunch of scallions, neatly chopped
  • 2 oz of ginger
  • 4 cloves of garlic
  • ¼ cup low-sodium soy sauce
  • ¼ cup olive oil
  • salt and pepper
  • 1 lb of fresh snap peas
  • 1 to 2 tablespoons butter
  1. Put your broiler on high
  2. By hand or in a mini food processor, finely chop the garlic and the ginger
  3. Mix with the sliced scallions, add soy sauce and olive oil
  4. Season, but be careful with salt as the soy sauce typically has adequate sodium (like, enough to make your arteries explode). But add some pepper
  5. Remove the skin from the salmon fillets and arrange on a baking sheet
  6. Top generously with your marinade
  7. Broil until the top is nicely browned and cooked, and the inside of the salmon reaches 110 degrees
  8. While the salmon is broiling, heat your sauté pan with the butter and a couple tablespoons of water. Sauté the peas over medium to medium-hot heat. They cook in just a few minutes: if you time it right, the water will have evaporated right as the peas are done. By this method, they will retain a little bit of crunchiness. Season with salt and pepper
  9. Plate and serve all this fabulousness right away
Recipe by My New York Kitchen at