Ginger-Scallion Steamed Salmon

Plus: Jim and Todd at Shuka, English Porridge, and a Trip to Sahadi's.

Hey everyone,

Thanksgiving is a funny time in the food world. Everyone who’s ever posted a picture of a cookie on Instagram is suddenly inundating you with dry brines and gravy hacks and stuffing recipes that’ll put all of your other stuffing recipes to shame. I find it all really boring. In fact, I find Thanksgiving food itself really boring. Which isn’t to say that I don’t like eating it: I just like eating it when it’s actually Thanksgiving.

That’s why today you’ll find me telling you about this incredible Ali Slagle recipe that I made on Friday night for ginger-scallion steamed salmon which I served with sushi rice and the best broccoli of your life.

The recipe is so easy, I can write it out in one paragraph: for four people, cut 1 ½ pounds of firm, skinless fish (I used salmon but halibut works too) into 1-inch cubes. Mix together 1 cup of water with 1 tablespoon Diamond Crystal kosher salt and put the fish in there for ten minutes; then cut the white and light green parts of 4 scallions into 1-inch segments, thinly slicing the dark green parts for garnish. Peel a 1-inch piece of ginger and cut it into matchsticks. In a skillet with a lid mix together ½ cup water, the scallions, the ginger, 2 tablespoons of soy sauce, and 1 tablespoon of sugar. Bring to a simmer and reduce by half. Lift the fish out of the salty water and put it into the pan with the sauce (no need to pat the fish dry), stir around to coat, lower the heat to low, put the lid on and cook for 8 to 12 minutes until cooked through (I looked for 145 on a thermometer). That’s it! Serve over the rice with lots of the sauce.

Last night, we had dinner with our old pals Jim and Todd at Shuka in SoHo.