Serves 4

Ingredients:

16 Ounces of salmon filet, skin removed
if desired
1 Head Napa Cabbage
1 Large Red Bell Pepper sliced into strips
1 Large Yellow Bell Pepper sliced into strips
1 Medium red onion sliced into strips
3 Ounces shitake mushrooms sliced (can substitute button
mushrooms)
4 Mandarin Orange Tea Bags
1 Tbs. plus 1 tsp. of fresh grated ginger root or
substitute dry ginger but use half of the amount.
1/4 Cup unsalted chicken broth
1 Tsp. sesame oil

1. Bring a large pot of water to boil. Peel the leaves off the cabbage being careful to leave them whole. Blanch the leaves in the water until soft, about 30 seconds. Remove and place in a bowl of ice-water to stop the cooking. Drain and pat dry with paper towels.

2. Have your market cut the salmon into four, 4-ounce portions. Have them remove the skin or remove the skin yourself by placing the filet skin-side down on a cutting board. With a thin knife, slide the blade between the skin and flesh and wiggling it back and forth while holding on a small piece of skin of the salmon. Move the knife closely along the edge of the cutting board keeping the blade as flat as possible against the board. The skin should remove easily in one piece.

3. Take one cabbage leaf and place a piece of salmon at one end. Season the salmon with salt and pepper. Roll the salmon one-half turn in the cabbage. Fold the sides of the cabbage in and continue to roll until the salmon is completely in-cased by the cabbage. Repeat with the rest of the salmon. Refrigerate until ready to steam. The salmon can be prepared in advance to this point.

4. Place the mandarin orange tea into the base of steamer. You can also use a large pot with steaming basket just be sure that the basket is above the water level. Bring the water and tea to a boil. Using tongs, place the salmon in the steaming basket and cover. Lower the heat to medium and steam for 10 minutes. After 10 minutes, turn off the heat and let the salmon continue to steam covered an additional 3 minutes. This produces salmon that is medium rare in the center. If you want your salmon more done, steam for 13 minutes initially.

5. While salmon is in the final 3 minutes of cooking, Place a 12” inch skillet or wok over high heat. Add the sesame oil and heat for 1 minute. Add the onions, peppers, mushrooms and peapods and stir fry for 3 minutes until the vegetables begin to deepen in color. Add the 1/4 cup of chicken and the tsp. of grated ginger. Toss to combine. Season with salt and pepper.

Citrus Sauce

This is a simple delicious sauce that is excellent with salmon or any other fish. It can be made ahead and reheated before service.

Ingredients:

2 cups unsalted or low-sodium chicken broth
1 large orange, juice and zest only
2 Tsp. grated ginger
1 Tbs. Minced shallot or white part of a scallion
1 Tsp. of cornstarch dissolved in 2 Tbs of cold water
salt & pepper to taste.

1. Place all of the ingredients into a saucepan and simmer until the volume has been reduced to one cup.

2. Strain into a bowl to remove the shallots and ginger. Return mixture to a clean saucepan. Add the cornstarch and water mixture stirring constantly with a whisk or fork.

3. Bring back to a simmer until the sauce has thickened. Remove from heat, cool and store until ready to use. The sauce should be glossy and thinly coat the back of a serving spoon. If it’s too thick, thin with a little water or chicken stock.

To Serve:

Slice the salmon diagonally across the rolls and set one up on its end and the other lying on its side (see photo). Place the 1/4 of the vegetables around the salmon and drizzle the plates with 1/4 cup of the sauce each.