Steamed salmon and spinach with sau bai zu dressing – a detailed recipe cooking. 
AT ремя: 1hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 skinless and boneless salmon filet (450 gr.)
- 1 pack (400 gr.) Dense tofu (optional)
- 450 gr washed fresh spinach (cut stems)
- 1/4 Art. soy sauce
- 1/4 Art. Mirin sauce (rice light wine)
- 1/4 Art. rice wine vinegar
- 1 piece peeled and finely grated fresh ginger (1.5 cm.)
- Ground black pepper
- 3 washed and thinly cut diagonally stalks of green onions for decoration
- 2 tbsp. l toasted sesame seeds for decoration
- White rice for serving
Recipes with similar ingredients: salmon, tofu, spinach, soy sauce, rice vinegar, green onions, ginger root, mirin (rice wine), rice, sesame seeds
Recipe preparation:
- Cut the tofu into 4 flat pieces and lay them on a thin a cotton towel or piece of gauze to soak liquid.
- Cut the salmon fillet into 8 slices, each approximately 2 cm. thick. Fold 2 strips of salmon with the sides with the skin inward to get a yin-yang circle and put them on each piece tofu.
- Place a wire rack in a large pot of boiling water. Вput the tofu with salmon on a wire rack, put it around spinach and steam, covering the pan with a lid, 4-6 min.Spinach in san-bai zu (in vinegar marinade): In a small bring the soy sauce, Mirin seasoning sauce to a boil, rice wine vinegar, ginger and black pepper. Remove from heat.
- To serve, place salmon tofu in each of the 4 shallow bowls filled with white rice and spinach. Pour each serving vinegar mixture and sprinkle with green onions and sesame seeds. Serve right away.
