Cut salmon fillets several times at a 45 degree angle (do not cut through). Rub salt all over.
In a steamer (filled with hot water at the bottom), put in half of the ginger and scallions. Place the fillets on top. Fill the cuts of the fillets with the rest of the ginger and scallions. Add edamame to the side.
Steam over a medium heat for about 5 minutes.
Meanwhile, prepare the sauce. Mix all the ingredients in a sauce pan. Cook until bubbles appear.
When the fillets are done, place them onto a serving plate along with the edamame. Pour the sauce over.
1. If you don’t have homemade scallion oil available, please refer to my post “Shanghai scallion oil noodles” to find out how to quickly make it for single usage.2. You may use shop-bought “Seasoned soy sauce for seafood (蒸鱼豉油)” as substitute for the mixture of light soy sauce, rice wine, sugar and white pepper.
Steamed salmon with spring onion oil (葱油三文鱼) by Red House Spice