Ingredients
- 4 (6-ounce) fillets of salmon, skin off
- 4 large napa cabbage leaves, blanched
- 8 large black mushrooms, de-stemmed and rehydrated
- 1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)
Directions
Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
- PEPPER, GINGER AND SCALLION SAUCE
- Canola oil
- 1/4 cup finely diced ginger
- 3/4 cup finely diced red bell peppers
- 3/4 cup chopped green scallions
- 2 cups chicken stock or fish stock if available
- Juice of 1/2 lemon
- Juice of 1 orange
- 2 tablespoons butter
- Salt and white pepper to taste
- Zest of 1 orange
In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.
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By streets_2013561
Farmington Hill...
on March 03, 2005
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The sauce is lite and has a lot of flavor. I left a few in the steamer (overcookedand with the sauce they were still flavorful. I used a peppercorn mix and it gave a nice kick. If someone isn't excited about fish - they should like this!
By alp_1583388
Seattle, WA
on December 01, 2004
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This was the easiest and best dish I ever cooked
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