Steamed salmon and spinach with san bai su

Yield: 4 servings

Measure Ingredient
1 pack Firm tofu -; (14 oz)
1 pounds Skinless; boneless salmon fillet
¼ cup Light soy sauce
¼ cup Mirin
¼ cup Unseasoned rice wine vinegar
1 \N Piece Fresh ginger - (12-inch); peeled, and
\N \N Grated finely
\N \N Freshly-ground black pepper; to taste
1 pounds Fresh spinach; washed, stemmed
\N \N === GARNISH ===
3 \N Scallions; washed, and
\N \N Sliced thinly on the bias
2 tablespoons Toasted sesame seeds

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 ¾-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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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