Steamed Salmon And Spinach With San Bai Su
| 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)
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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