Braden Family Cookbook

Chuck Braden

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STEAMED SALMON WRAPPED IN NAPA                    Ming Tsai

 CABBAGE PEPPER, GINGER AND SCALLION SAUCE

 

4 (6 ounce) fillets of salmon, skin off
4 large napa cabbage leaves, blanched
8 large black mushrooms, de-stemmed and re hydrated
cup Szechwan peppercorn salt (1 part Szechwan pepper to 4 parts kosher
salt)

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 and place salmon in the middle. Garnish with orange zest.

PEPPER, GINGER AND SCALLION SAUCE

Canola oil
1/4 cup finely diced ginger
3/4 cup finely diced red bell peppers
3/4 cup chopped green scallions
2 cups chicken stock or fish stock if available
Juice of lemon
Juice of 1 orange
2 tablespoons butter
Salt and white pepper to taste
Zest of 1 orange

In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.

 Yield: 4 servings