Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce

• 4 (6-ounce) fillets of salmon, skin off
• 4 large napa cabbage leaves, blanched
• 8 large black mushrooms, de-stemmed and rehydrated
• 1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)
• Canola oil
• 1/4 cup finely diced ginger
• 3/4 cup finely diced red bell peppers
• 3/4 cup chopped green scallions
• 2 cups chicken stock or fish stock if available
• Juice of 1/2 lemon
• Juice of 1 orange
• 2 tablespoons butter
• Salt and white pepper to taste
• Zest of 1 orange

1. Season both sides of the salmon.
2. Lay out one leaf of napa on a flat surface.
3. Place 2 mushrooms top side down and cover with salmon, also top side down.
4. Wrap cabbage around salmon.
5. Repeat.
6. This can be done up to 2 hours before cooking.
7. Place in steamer for 8 to 10 minutes.
8. Salmon should be served medium rare.
9. On a large plate, sauce completely and place salmon in the middle.
10. Garnish with orange zest.
11. In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions.
12. Season then add stock and juices.
13. Reduce by 20 percent.
14. Whisk in butter and check for seasoning.
15. Serve immediately.

fillets of salmon, cabbage, black mushrooms, peppercorn salt, canola oil, ginger, red bell peppers, green scallions, chicken, lemon, orange, butter, salt, orange

Taken from www.foodnetwork.com/recipes/steamed-salmon-in-napa-cabbage-pepper-ginger-scallion-sauce-recipe.html (may not work)