Steamed Salmon and Spinach with San Bai Su

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (14ounce) package firm tofu
  • 1 (1 pound) skinless, boneless salmon fillet
  • 1/4 cup light soy sauce
  • 1/4 cup mirin
  • 1/4 cup unseasoned rice wine vinegar
  • 1 (1/2inch) piece fresh ginger, peeled and grated finely
  • Freshly ground black pepper
  • 1 pound fresh spinach, washed and stemmed
  • 3 scallions, washed and sliced thinly on the bias, for garnish
  • 2 tablespoons toasted sesame seeds, for garnish
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.


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