Best Steamed Salmon Wrapped In Napa Cabbage Pepper Ginger And Scallion Sauce Recipes

Ginger Steamed Salmon image

Provided by English_Rose

Categories Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons fresh gingerroot
2 (175 g) salmon fillets, each 175g, skinned
1/2 lemons or 1/2 lime
salt & freshly ground black pepper

Steps:

Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one).
Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger.
Place the steamer over the water, cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.

Nutrition Facts : Calories 231.2, Fat 7.8, SaturatedFat 1.4, Cholesterol 80.5, Sodium 132.3, Carbohydrate 2.4, Fiber 0.5, Sugar 0.5, Protein 36.1

Steamed Gingered Salmon with Warm Citrus Sauce image

Provided by Ming Tsai

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 18

Canola oil to cook
2 tablespoons ginger julienned
1/2 cup sliced scallions
1 tablespoon fleur de sel
1 teaspoon coarse ground szechuan peppercorns
1/2 teaspoon coarse ground white peppercorns
4 (3-ounce) pieces of salmon fillet
4 eight inch rice paper, softened in warm water
4 red leaf lettuce leaves for steaming
Warm Citrus Sauce, recipe follows
1/2 tablespoon pink peppercorns, for garnish
Juice of 1 orange, separated
Juice of 1 lemon, separated
Juice of 1 lime, separated
1 tablespoon clear soy sauce
1 tablespoon lychee honey
1/2 tablespoon butter, optional-but highly recommended
Salt and white pepper

Steps:

Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns.
In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.