Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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) |
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:
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.
2. PEPPER, GINGER AND SCALLION SAUCE
3. 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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