4 skinless salmon fillets (6 ounces each and about 1-inch thick)
For the Sauce:
3 tablespoons soy sauce
3 tablespoons olive oil
3 tablespoons water
1 teaspoon cornstarch
1 2-inch piece fresh ginger, grated
½ teaspoon red pepper flakes (adjust to taste)
chopped scallions for garnish
In a pan, simmer water and let it boil gently over medium to low heat. Add in the salmon. Let it cook for about 3 to 5 minutes, depending on size of salmon. Be cautious not to overcook it. If it is undercooked, you can just return it into the pan and let it cook for an extra minute or two.
Fish is done when the flesh has turned from translucent to opaque. Salmon is overcooked if flesh is resistant and flaky.
For the sauce:
In a small saucepan combine all sauce ingredients and cook for about 2 minutes or until the sauce starts to thicken (it coats the back of a spoon). Turn off heat and set aside.
Using a wide slotted spatula, drain and remove salmon and transfer on a plate. Spoon some sauce on top, sprinkle with chopped scallions.
Serve and enjoy!