Honey Ginger Salmon Fillets tender and delicate

1 Peel the ginger and cut it into thin slices.
Clean the onions, mince the stems, cut the bulbs into thin strips.
2/ Begin plating the dishes, arranging the onion strips, raw ginger.
3/ Poach the salmon fillets for a few seconds, it should be almost raw and lukewarm (personally I steam it for 3/4 minutes, as I don't like raw fish), place them on the spices, sprinkle with onion tops and drizzle with a splash of soy sauce.
Recipe from a Japanese chef revisited by a Belgian friend passionate about cooking.