Title: Steamed Salmon And Spinach with San Bai Su
Categories: Tamwt02
Yield: 4 servings

1 pk Firm tofu -; (14 oz)
1 lb Skinless; boneless salmon
-fillet
1/4 c Light soy sauce
1/4 c Mirin
1/4 c Unseasoned rice wine vinegar
1 Piece Fresh ginger -
-(12-inch); peeled, and
Grated finely
Freshly-ground black pepper;
-to taste
1 lb Fresh spinach; washed,
-stemmed
=== GARNISH ===
3 Scallions; washed, and
Sliced thinly on the bias
2 tb Toasted sesame seeds

Cut tofu into four slabs and place on a thin cotton towel or piece of
cheesecloth to drain. Slice salmon fillet into eight slices, each about
3/4-inch thick. Place two salmon strips skin side together in a round,
yin-yang patty and place on top of each piece of tofu. In a small saucepan,
bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black
pepper. Remove from heat and reserve. Place a rack above boiling water in a
large pot with a cover. Place tofu/salmon on rack in steamer, surround it
with the spinach, and steam, covered, for 4 to 6 minutes. To serve, place a
tofu/salmon in each of four shallow bowls and arrange hot spinach around
edges. Pour soy mixture over each and sprinkle with scallions and sesame
seeds. Serve immediately. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A17 broadcast 10-08-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-23-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.