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
Save Recipe


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.

Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce

Seared Salmon with Beet Risotto, Sauteed Spinach, Wild Mushrooms and a Beet and Carrot Micro-Green Salad with Carrot Sauce

Steamed Ginger Sole with Lemon Soy Sauce

San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce