Mercato Auspicious Ginger Salmon

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Salmon Fillets, lightly and evenly salted	2 (approx. 450g total)
Water	1/2 cup
Soy Sauce	3 tbsp
Sugar	1 tsp
Sesame Oil	1/4 tsp
Salt	1/4 tsp
Ginger, finely julienned	4 tbsp
Scallions, very thinly sliced (5cm pieces)	3
Fresh Cilantro, chopped	1/2 cup

Step 01	Heat a frying pan over medium-high heat and add 2 tablespoons of oil, spreading evenly. Place the salmon fillets skin-side down and cook without moving for 4–7 minutes per side, depending on thickness, until fully cooked and lightly crisped. Transfer to a plate and set aside.
Step 02	In a small bowl, combine the water, soy sauce, sugar, sesame oil and salt. Mix well and set aside.
Step 03	Using the same pan, add the remaining 2 tablespoons of oil. Lightly fry the julienned ginger until fragrant and crisp. Add the scallions and cook briefly until just wilted, then pour in the prepared sauce mixture.
Step 04	Bring to a gentle boil, then remove from heat.
Step 05	To serve, place the salmon on a bed of steamed rice. Spoon the ginger-scallion mixture and sauce generously over the top and finish with a sprinkle of chopped cilantro before serving.

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