Golden Raisin, Shaved Fennel and Pickled Red Onion Salad with Green Herb Broth and Ginger Steamed Sa

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins

Ingredients

Salmon
1/4cup fresh gingerroot, peeled and finely chopped
3/4cup brewed green tea
2cups bottled clam juice
3/4cup dry white wine
6 skinless salmon fillets (4 ounces each)
3/8teaspoon sea salt, to taste
3/16teaspoon ground Szechuan pepper, to taste
Green Herb Broth
1cup fresh cilantro leaves
1/4cup fresh basil leaves
1/4cup sliced green onions
1-1/2cup broth reserved from fish
Golden Raisin, Fennel and Pickled Red Onion Salad
1cup rice wine vinegar
1/4cup sugar
1/2tablespoon coriander seed
1/2 bay leaf
1/2 red onion, peeled and thinly sliced
1cup California golden raisins
2 oranges
1 bulb fresh fennel, bottom 3 inches only, sliced very thin
2tablespoons chopped fennel leaves
Juice of 1/2 fresh lemon
3/8teaspoon sea salt, to taste
3/16teaspoon fresh ground black pepper, to taste

Instructions

  1. Combine ginger, tea, clam juice and white wine in bottom pan of a 10-inch bamboo steamer. Heat to simmer. Place steamer rack on top and arrange salmon, well separated in single layer, on rack. Season with salt and pepper. Steam over medium-high simmer, tightly covered, about 8 minutes until firm. Remove from steamer and keep warm. Reserve liquid for herb broth.
  2. Green Herb Broth: Quickly blanch herbs and green onion in boiling water. Drain and turn into blender, purée until very smooth, gradually adding up to 1 1/2 cups reserved broth. Set aside.
  3. Fennel Salad: Combine vinegar, sugar, coriander and bay leaf in large bowl. Quickly blanch onion slices in boiling water. Add to bowl along with raisins and mix well. Let stand 30 minutes. Meanwhile peel oranges and divide into segments removing all white pith and membrane; set aside. Drain onion slices and raisins. Add fennel, fennel leaves, lemon juice, salt and pepper to bowl. Mix well. Gently fold in orange segments.
  4. To Serve: Place salmon fillet in center of each of 6 serving bowls. Top with salad and pour 1/4 cup Herb Broth around each portion. Serve.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 6
  • Calories 1030
  • Fat 54g
  • Saturated Fat 12g
  • Polyunsaturated Fat 16g
  • Monounsaturated Fat 15g
  • Cholesterol 220mg
  • Sodium 920mg
  • Potassium 2140mg
  • Carbohydrate 44g
  • Fiber 4g
  • Sugars 29g
  • Protein 85g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 80%
  • Calcium 15%
  • Iron 20%
Follow

Get every new post delivered to your Inbox.

Join 307 other followers