Karen Anderson's friend Richard Seto’s father and grandfather had a Chinese Western restaurant called Harry’s Café when Macleod Trail at 50th Avenue was the edge of Calgary, Alberta. Later, they sold Harry’s and moved downtown to own and operate Oriental Gardens, the Dynasty, and a continental restaurant called the Three Greenhorns. The Setos hired chefs from China, and Richard grew up flying in and out the back door of the restaurants. He picked up his cooking techniques from the restaurant’s chefs and his parents, has a great palate, and is one of the best home cooks Anderson knows. 

Here, Karen Anderson shares one of Seto's favourite recipes, Salmon Fillet with Sizzling Oil, Ginger, and Scallions, which can be found in her cookbook, Eat Alberta First.

Salmon Fillet with Sizzling Oil, Ginger, and Scallions

makes 4 to 6 servings

INGREDIENTS

3 (each 2 inches long) knobs ginger root
1 bunch scallions (green onions)
2 lb salmon fillet (sockeye or coho)
Olive oil
Salt and pepper
1⁄3–½ cup canola or olive oil
½ cup soy sauce

INSTRUCTIONS

1. Preheat the oven to 400°F and line a rimmed baking sheet with 2  pieces of aluminum foil folded in on each side so it becomes a tray to hold the salmon.
2. Peel the ginger. Turn each piece on its side and cut it into 1⁄8-inch slices. Then, cut the slices into 1⁄8-inch-wide by 1-inch-long matchsticks. Set aside.
3. Clean and chop the tops and bottoms off the scallions and then  slice them thinly on the diagonal. Set aside.
4. Rinse the salmon under cold running water and pat it dry with a  paper towel. Lay it skin side down on the foil, rub it with a little olive oil, and sprinkle it with salt and pepper to taste.
5. Place the baking sheet with the salmon on the middle rack of the oven and bake for 10 minutes per inch of thickness. Meanwhile, slowly heat the canola oil in a small saucepan over medium heat. You know it is hot enough to pour over the fish when you drop  a sliver of ginger in the oil and it sizzles. Do not leave the oil un attended on your stove and do not use high heat. If the oil boils or starts to smoke, it’s too hot and it might catch fire. So, go low and slow and it will be ready when the salmon is.
6. Remove the salmon from the oven when it’s still a bit pink in the middle but otherwise cooked through. Transfer it to a serving platter and spread the ginger in a row down the centre. Carefully pour the hot canola oil over the ginger, sprinkle the scallions over top, and finish by pouring the soy over everything.
7. Enjoy immediately with steamed rice and bowls of chili paste and soy sauce on the side.

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Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.