Steamed Salmon and Spinach with San Bai Su

1. 1

   Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain.

2. 2

   Slice salmon fillet into eight slices, each about 3/4inch thick.

3. 3

   Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu.

4. 4

   In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper.

5. 5

   Remove from heat and reserve.

6. 6

   Place a rack above boiling water in a large pot with a cover.

7. 7

   Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.

8. 8

   To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges.

9. 9

   Pour soy mixture over each and sprinkle with scallions and sesame seeds.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.