Steamed Salmon and Spinach with San Bai Su |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 (14ounce) 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:
1. 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.
2. In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.
3. 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.
4. 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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