Recipe courtesy of Mary Sue Milliken and Susan Feniger

Steamed Salmon and Spinach with San Bai Su

  • Level: Easy
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

1 (14 ounce) 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

  1. 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.
  2. In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.
  3. 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.
  4. 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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