| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | servings | ||
INGREDIENTS
| 4 | Salmon fillets; skin off – (6 oz ea) | |
| 4 | lg | Napa cabbage leaves; blanched |
| 8 | lg | Black mushrooms; de-stemmed, |
| And rehydrated | ||
| 1/2 | c | Szechwan peppercorn salt |
| (1 part szechwan pepper to 4 parts kosher | ||
| Salt) | ||
| Pepper; Ginger And Scallion Sauce, see * Note | ||
| Zest of 1 orange |
INSTRUCTIONS
* 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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