| 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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