Steamed Salmon And Spinach With San Bai Su

People don’t often go heretical all at once. It is gradual. And they do not do so intentionally most of the time. They slip into it through shoddiness and laziness in handling the word of truth… All it takes to start the road to heresy is a craving for something new and different, a flashy new idea, along with a little laziness or carelessness or lack of precision in handling the truth of God. All around us today are startling reminders of doctrinal slippage and outright failure. In case after case someone who should have known the truth of God better failed in upholding that truth.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Tamwt02	4	Servings

INGREDIENTS

1		Firm tofu -, 14 oz
1	lb	Skinless, boneless salmon
		fillet
1/4	c	Light soy sauce
1/4	c	Mirin
1/4	c	Unseasoned rice wine vinegar
1		Piece Fresh ginger –
		12-inch peeled and
		Grated finely
		Freshly-ground black pepper
		to taste
1	lb	Fresh spinach, washed
		stemmed
		=== GARNISH ===
3		Scallions, washed and
		Sliced thinly on the bias
2	T	Toasted sesame seeds

INSTRUCTIONS

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 3/4-inch thick. Place two salmon strips skin side together in a
round, yin-yang patty and place on top of each piece of tofu. In a
small saucepan, bring to a boil the soy sauce, mirin, rice wine
vinegar, ginger, and black pepper. Remove from heat and reserve.  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. 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. This recipe yields 4 servings.  Recipe Source: TOO
HOT TAMALES WORLD TOUR with Susan Feniger and Mary  Sue Milliken From
the TV FOOD NETWORK - (Show # WT-1A17 broadcast  10-08-1997) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  10-23-1997  Recipe by: Susan Feniger and Mary
Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 200 Calories From Fat: 71 Total Fat: 8.1g Cholesterol: 26.1mg Sodium: 2635mg Potassium: 588.3mg Carbohydrates: 7.3g Fiber: 5g Sugar: <1g Protein: 26.2g