Steamed Salmon And Spinach With San Bai Su

Recipe Ingredients

1		Firm tofu - (14 oz)
1 lb	454g / 16oz	Skinless, boneless salmon fillet
1/4 cup	59ml	Light soy sauce
1/4 cup	59ml	Mirin
1/4 cup	59ml	Unseasoned rice wine vinegar
1		Fresh ginger - (12-inch) - peeled, and
		Grated finely
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fresh spinach - washed, stemmed
		Garnish
3		Scallions - washed, and
		Sliced thinly on the bias
2 tablespoons	30ml	Toasted sesame seeds

Recipe Instructions

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 3/4-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.

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 - http://www.foodtv.com

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