Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Steamed Salmon and Spinach with San Bai Su
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 472
- Total Fat
- 27
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 45
- Cholesterol
- 62
- Sodium
- 747
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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.