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Gallery Salmon Steamed with Savoy Cabbage Credit: Sang An Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 heads (2 pounds each) savoy cabbage 1/2 cup Homemade Chicken Stock or low-sodium canned, skimmed of fat 1/4 cup honey 1/4 cup rice-wine vinegar 1 teaspoon grated fresh ginger, with juice 2 garlic cloves, very thinly sliced 2 tablespoons low-sodium soy sauce 2 teaspoons sesame oil 8 ounces rice noodles 6 three-ounce salmon fillets, about 1 1/2-by-3-inches each, skin removed 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 scallions, white and light-green parts only, thinly sliced

Cook’s Notes You will need a two-level bamboo steamer for this recipe.

Gallery Salmon Steamed with Savoy Cabbage Credit: Sang An

Recipe Summary Servings: 6

Salmon Steamed with Savoy Cabbage      Credit: Sang An

Salmon Steamed with Savoy Cabbage

Credit: Sang An

Salmon Steamed with Savoy Cabbage

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 heads (2 pounds each) savoy cabbage 1/2 cup Homemade Chicken Stock or low-sodium canned, skimmed of fat 1/4 cup honey 1/4 cup rice-wine vinegar 1 teaspoon grated fresh ginger, with juice 2 garlic cloves, very thinly sliced 2 tablespoons low-sodium soy sauce 2 teaspoons sesame oil 8 ounces rice noodles 6 three-ounce salmon fillets, about 1 1/2-by-3-inches each, skin removed 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 scallions, white and light-green parts only, thinly sliced

Directions

Bring a large saucepan of water to a boil. Peel off 6 of the big outer leaves, without holes, from each cabbage; set aside. Core and thinly slice the cabbages. Fill a medium bowl with ice and water; set aside. Blanch the cabbage leaves in boiling water until bright green and flexible, about 1 minute; plunge into the ice bath. Drain on paper towels. Blanch the remaining sliced cabbage until just tender, about 1 minute. Drain the cabbage; immerse in the ice bath. When cool, drain in a colander; set aside.

In a small bowl, combine the chicken stock, honey, vinegar, ginger, garlic, soy sauce, and sesame oil; set aside. Bring a saucepan of water to a boil. Cook the rice noodles until tender, about 3 minutes. Transfer the noodles to a colander; rinse under cold water to stop the cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; set aside.

Bring a wok or large skillet of water to a simmer. Season each salmon fillet with salt and pepper. Carefully cut out the stiff stems of the reserved cabbage leaves. Place 2 leaves on a work surface, slightly overlapping. Place a fillet on each leaf. Top with about 1/2 cup sliced cabbage, and roll leaves “burrito” style. Divide the remaining sliced cabbage among the bottom of each level of the bamboo steamer. Place the salmon packages seam side down on the cabbage. Cover the steamer; place in the wok or skillet. Steam until the salmon is just cooked through, 15 to 18 minutes. For the sauce, add the scallions to the remaining soy mixture. Serve the salmon packages and steamed cabbage over the noodles with the sauce.

Cook’s Notes You will need a two-level bamboo steamer for this recipe.

Cook’s Notes

You will need a two-level bamboo steamer for this recipe.

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All Reviews for Salmon Steamed with Savoy Cabbage

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All Reviews for Salmon Steamed with Savoy Cabbage

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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