Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 575
- Total Fat
- 38
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 41
- Cholesterol
- 112
- Sodium
- 1147
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
Ingredients
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)
PEPPER, GINGER AND SCALLION SAUCE
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
Directions
- 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.
PEPPER, GINGER AND SCALLION SAUCE
- 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.