Steamed Salmon Wrapped in Napa Cabbage, Pepper, Gin

Name: Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions