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

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