Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce

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

Yield:
4 servings
Level:
Easy

CATEGORIES
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)
  • 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
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

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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