Home » Golden Raisin, Fennel and Red Onion Salad with Steamed Salmon

Recipe

Golden Raisin, Fennel and Red Onion Salad with Steamed Salmon

Flavors of Asia present salmon fillets with Eastern elegance.
Details
  • Serves:
INGREDIENTS
Salmon
  • 2 tbsp. fresh gingerroot, peeled and finely chopped
  • 1/4 c. brewed green tea
  • 3/4 c. bottled clam juice
  • 1/4 c. dry white wine
  • 6 skinless salmon fillets (3.75 ounces each)
  • Sea salt, to taste
  • Ground Szechuan pepper, to taste
Green Herb Broth
  • 1/3 c. fresh cilantro leaves
  • 2 tbsp. fresh basil leaves
  • 2 tbsp. sliced green onions
  • 3/4 c. broth reserved from fish
Golden Raisin, Fennel and Pickled Red Onion Salad
  • 1/2 c. rice wine vinegar
  • 2 tbsp. sugar
  • 1/4 tbsp. coriander seed
  • 1/4 tsp. bay leaf
  • 2 tbsp. red onion, peeled and thinly sliced
  • 1 c. California golden raisins
  • 1 orange
  • 1/4 bulb fresh fennel, sliced very thin from bottom
  • 1 tbsp. 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.
Fennel Salad
Combine vinegar, sugar, coriander and bay leaf in large bowl. Quickly blanch onion slices in boiling water. Add to bowl along with raisins and mix well. Let stand 30 minutes. Meanwhile, peel oranges and divide into segments removing all white pith and membrane; set aside. Drain onion slices and raisins; return to bowl, reserving liquid. Add fennel, fennel leaves, lemon juice, salt and pepper to bowl. Mix well. Gently fold in orange segments.
To Serve
Place salmon fillet in center of each of 6 serving bowls. Top with salad and pour 2 tablespoons Herb Broth around each portion; drizzle with reserved liquid from raisins. Serve.
Nutrition Information (per serving)
Calories 270(22% from fat); Total Fat 7g (sat 1g, mono 2g, poly 3g); Cholesterol 60mg; Protein 23g; Carbohydrates 31g; Fiber 3g; Iron 2mg; Sodium 65mg; Calcium 49mg