1/4bulb fresh fennel, sliced very thin from bottom
1 tablespoonchopped fennel leaves
Juice of 1/4 fresh lemon
Sea salt, to taste
Fresh ground black pepper; to taste
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.
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.
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
(22% from fat);
Total Fat 7g
trans 0g );
(Dietary Fiber 3g;