Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) fillets of salmon, skin off

  2. 4 large napa cabbage leaves, blanched

  3. 8 large black mushrooms, de-stemmed and rehydrated

  4. 1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)


  6. Canola oil

  7. 1/4 cup finely diced ginger

  8. 3/4 cup finely diced red bell peppers

  9. 3/4 cup chopped green scallions

  10. 2 cups chicken stock or fish stock if available

  11. Juice of 1/2 lemon

  12. Juice of 1 orange

  13. 2 tablespoons butter

  14. Salt and white pepper to taste

  15. Zest of 1 orange

Instructions Jump to Ingredients ↑

  1. 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 .

  2. 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.


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