Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about 3/4inch thick. Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu.

In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.

Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.

To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Steamed Clams

Recipe courtesy of Robert Irvine

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Traditional Poached Salmon

Recipe courtesy of Nancy Fuller

Triple Citrus Glazed Grilled Salmon

Recipe courtesy of The Neelys

Spinach and Strawberry Salad with Warm Bacon Vinaigrette

Recipe courtesy of Food Network

Steamed Baby Spinach

Recipe courtesy of Robin Miller

Crushed Yams with Steamed Spinach

Recipe courtesy of Cheryl Smith

Steamed Gingered Salmon with Warm Citrus Sauce

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.