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.
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
Procedure
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