Canola oil to cook
2 tablespoons ginger julienned
1/2 cup sliced scallions
1 tablespoon fleur de sel
1 teaspoon coarse ground Szechwan 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
1/2 tablespoon pink peppercorns, for garnish
- Set up a steamer. In a sauté pan coated with oil on medium heat, sauté 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 dishtowel. 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
Warm Citrus Sauce
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
- 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.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
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