Name: Steamed Salmon and Spinach with San Bai Su
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: asian
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

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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Steamed Salmon and Spinach with San Bai Su

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