9-7-06185

Golden Raisin, Fennel and Red Onion Salad with Steamed Salmon

Flavors of Asia present salmon fillets with Eastern elegance.

Details

INGREDIENTS

    Salmon

    • 2 tablespoons fresh gingerroot, peeled and minced
    • 1/4 cup brewed green tea
    • 3/4 cup bottled clam juice
    • 1/4 cup dry white wine
    • 6 skinless salmon fillets (3-3/4 ounces each)
    • Sea salt, to taste
    • Ground Szechuan pepper; to taste

    Green Herb Broth

    • 1/3 cup fresh cilantro leaves
    • 2 tablespoons fresh basil leaves
    • 2 tablespoons sliced green onions
    • 3/4 cup broth reserved from fish

    Salad

    • 1/2 cup rice wine vinegar
    • 2 tablespoons sugar
    • 1/4 tablespoon coriander seed
    • 1/4 teaspoon bay leaf
    • 2 tablespoons red onion, peeled and thinly sliced
    • 1 cup California golden raisins
    • 1 orange
    • 1/4 bulb fresh fennel, sliced very thin from bottom
    • 1 tablespoon chopped fennel leaves
    • Juice of 1/4 fresh lemon
    • Sea salt, to taste
    • Fresh ground black pepper; to taste

    PROCEDURE

    Combine ginger, tea, clam juice and white wine in bottom pan of a 10-inch bamboo steamer. Heat to simmer. Place steamer rack on top and arrange salmon, well separated in single layer, on rack. Season with salt and pepper. Steam over medium-high simmer, tightly covered, about 8 minutes until firm. Remove from steamer and keep warm. Reserve liquid for herb broth.

    Green Herb Broth

    Quickly blanch herbs and green onion in boiling water. Drain and turn into blender; purée until very smooth, gradually adding up to 3/4 cup reserved broth. Set aside.

    Salad

    In large bowl, combine vinegar, coriander and bay leaf. Quickly blanch onion slices in boiling water; drain and add to large bowl along with raisins. Let stand for at least 30 minutes.

    Meanwhile, peel orange and divide into segments, removing all white pith and membrane; set aside. Reserving liquid, drain onion slices and raisins, and return them to bowl. Add fennel, fennel leaves, lemon juice, salt and pepper; mix well and gently fold in orange segments.

    To Serve

    Arrange salmon fillet in center of each of 6 serving bowls. Top with Salad and pour 2 tablespoons Green Herb Broth around each portion; drizzle with reserved liquid from raisins. Serve.

    Nutrition Facts Per Serving

    Calories 270 (22% from fat); Total Fat 7g (sat 1g, mono 2g, poly 3g, trans 0g ); Cholesterol 60mg; Protein 23g; Carbohydrate 31g; (Dietary Fiber 3g; Sugars 24g; ); Iron 2mg; Sodium 65mg; Calcium 49mg; Potassium 853mg

    This recipe is found in the following categories:

    Special Diet

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.