Steamed Gingered Salmon with Warm Citrus Sauce


  • Canola oil to cook
  • 2 tablespoons ginger julienned
  • 1/2 cup sliced scallions
  • 1 tablespoon fleur de sel
  • 1 teaspoon coarse ground szechuan peppercorns
  • 1/2 teaspoon coarse ground white peppercorns
  • 4 (3-ounce) pieces of salmon fillet
  • 4 eight inch rice paper, softened in warm water
  • 4 red leaf lettuce leaves for steaming
  • 1/2 tablespoon pink peppercorns, for garnish


  • Juice of 1 orange, separated
  • Juice of 1 lemon, separated
  • Juice of 1 lime, separated
  • 1 tablespoon clear soy sauce
  • 1 tablespoon lychee honey
  • 1/2 tablespoon butter
  • Salt and white pepper



Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside.

Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture.

Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture.

Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes.

Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns

In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.


Ming Tsai