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2 servings
suggest servings
| 2 | salmon fillets | skin removed (about 4 oz each) | |
| 1 | each | sweet red bell pepper | red bell |
| 1 | each | green bell pepper | green bell |
| 2 | tablespoons | bamboo shoots | shredded |
| 2 | teaspoons | black beans, fermented | |
| 12 | each | ginger | slivered match stick thin |
| 4 | teaspoons | scallions, spring or green onions | shredded, white only |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | chicken broth | chicken stock |
| 1 | pinch | white pepper | white, ground |
| 1 | dash | vegetable oil | vegetable |
| 1 | dash | vegetable oil | sesame |
If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally (as you would an English muffin).
Trim each into a neat 4-inch square.
Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs.
Cut two 4-inch long rectangular pieces from each.
Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet.
Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.
In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil.
Pour mixture over.
Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish).
Carefully transfer to serving plate, spoon sauce around and serve immediately.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 918mg | 38% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 43% | Vitamin C | 208% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. ...
This was FANTASTIC!! I am not a huge fan of eggplant, but I recently tried baba ganoush at a restaurant. I really, really liked it so I had to find a recipe to try at home. This was a huge success. Very easy recipe to make and very, very tasty!!
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