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Steamed Salmon And Spinach With San Bai Su

A home-style Steamed Salmon And Spinach With San Bai Su made with Lowfat Firm Tofu, Skinless Boneless Salmon Fillet, Low Sodium Soy Sauce, Mirin, and Unseasoned Rice Wine Vinegar. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 pkg
• 1
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 pc
• 1 lb
• 3
• 2 tbsp

Method (preview)

1. 1

   Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain.

2. 2

   Slice salmon fillet into eight slices, each about 3/4inch thick.

3. 3

   Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu.

4. 4

   In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve.

5. 5

   Place a rack above boiling water in a large pot with a cover.

6. 6

   Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.

7. 7

   To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges.

8. 8

   Pour soy mixture over each and sprinkle with scallions and sesame seeds.

9. 9

   Serve immediately.