Season the salmon with salt and pepper, sear it in oil with the skin down. If the filet is fresh you may stop right there, with the top still raw, and enjoy a range of "doneness" levels. Otherwise, you can pop it in the oven -- as I did -- and bake until it's cooked to your liking. The carrots and pearl onions were prepared à la grecque, as described in the previous post.
I borrowed the sauce recipe from the irreverent Miso soup for the otaku soul: heat soy sauce and ginger until steam rises from the pot, add scalions and sesame oil. I poured this over salmon and served.
- 1 cup soy sauce
- 2 scallions
- 1 thumb-sized piece of ginger, grated
- 1 tbsp sesame oil