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

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


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


  1. 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.


  1. 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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