Steamed salmon wrapped in napa cabbage pepper with sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon fillets; skin off - (6 oz ea) | |
| 4 | larges | Napa cabbage leaves; blanched |
| 8 | larges | Black mushrooms; de-stemmed, |
| And rehydrated | ||
| ½ | cup | Szechwan peppercorn salt |
| (1 part szechwan pepper to 4 parts kosher | ||
| Salt) | ||
| Pepper; Ginger And Scallion Sauce, see * Note | ||
| Zest of 1 orange | ||
Directions
* Note: See the "Pepper, Ginger And Scallion Sauce" recipe which is included in this collection.
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 with Pepper, Ginger And Scallion Sauce and place salmon in the middle. Garnish with orange zest. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Steamed Salmon Wrapped In Napa Cabbage Pepper, Ginger And Scallion Sauce".
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A28)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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