Ginger Scallion Salmon

I think one of the easiest ways to cook salmon is to wrap it up in foil and stick it in the oven. You get a tender fish that's moist and flavorful. I like using light soy sauce as the poaching liquid and then finishing it with some ginger scallion oil. 

Ingredients: 

The fish:
6 oz filets
Fresh ginger root, peeled and sliced
Scallions; 1 stalk trimmed and halved per salmon fillet.
kosher salt
pepper

The sauce:
1/2 cup fancy dark soy sauce
freshly grated ginger
1/2 bunch chopped scallions (reserve 1/3 for topping)
1/2 c canola oil
2 tbsp oyster sauce

Directions: 

1. Place a filet in the center of a piece of foil. 
2. Sprinkle some kosher salt on the fish and top with pieces of ginger and lengths of scallion. 
3. Drizzle about 1 tbsp of soy sauce over the fish, then wrap the foil into a loose pouch. There should be room in the pouch for the liquid to steam the fish.  
4. Place in a 325° oven for 20 min. Meanwhile, make the sauce
5. In bowl, place grated ginger, oyster sauce, soy sauce and chopped scallions. Mix ingredients together until the sauce is one consistency. 
6. Heat oil in small pan until it's right above the smoking point, then quickly pour hot oil into bowl with the other sauce ingredients. Stir.
7. Remove from oven and let stand 5 min. Remove fish from packets and plate over rice or beds of greens. 
8. Spoon sauce over fish and top with scallions right before serving.