Title: Salmon China Moon From Graham Kerr's Smart Cooking
Categories: Diet Seafood
Yield: 4 Servings

4		Fresh salmon steaks (5-6oz)
2	c	Water
1	c	Uncooked long grain white
		Rice
1/4		Red bell pepper, thinly
		Sliced 1«-inches long
4		Green onions, green
		Part only, finely sliced
1	ts	Extra light olive oil
		With a dash of seasame oil
2		Garlic cloves, peeled
		And finely minced
2	tb	Finely sliced threads
		Of fresh ginger root
1	tb	Ferminted black beans
1	ts	Dried red chili flakes
1	tb	Rice vinegar
1/2	c	De-alcoholized white wine
ß rem	ove	the salmon's free bones

ß Put the water in a medium saucepan, bring to a boil, add the rice and simmer 15 minutes. The rice should have a firm texture, without sticking together. Add the peppers and half of the sliced green onions.

ß In a large saute pan, heat the olive oil and saute the minced garlic, half the ginger, the beans and red chili flakes, stirring to blend, for 5 minutes. Add the rice vinegar and half of the de-alcoholized white wine.

ß On an ovenproof plate or a Pyrex pie pan, at least 1 inch smaller in diameter than your steamer, lay out the fish steaks next to one another, arranged back-to-belly for a pretty fit. Sprinkle with the remaining green onions and ginger, then pour the black been mixture evenly on top. Use only a bare sprinkling if the ginger is the stronger, thick-skinned variety. You can be more liberal with the subtle, young type. Lightly press the scallion with the broad side of a knife to release its juices, then distribute evenly over the fish.

ß Pour water into your steamer pot to a depth of 4 inches and bring to a full boil. Put the plate of prepareed salmon in the steamer, cover tightly, and steam over medium-high heat for 8 minutes. While steaming, do not lift the lid to peek at the fish, lest you dissipate the heat. When properly steamed, the fish will still look moist and red, but will not be fleshy or raw.

ß Remove the plate from the steamer. Pour the steaming liquid through a strainer into a small saucepan. Stir in the remaining de-alcoholized white wine.

ß Serve the hot fish immediately. You can also serve this dish at room temperature: just remove the salmon from the steamer when it is about 1 minute underdone and let it cook to completion from its own inner heat.

ß Just before serving, remove the rib and backbones and pull off the skin in a neat ribbon with the aid of a small knife. Discard most of the green onion, leaving a few nuggets on top for color, or garnish the salmon with one of the prettier whole green onion stalks. Serve the fish in the streamer basket, or transfer it carefully to heated serving plates with a spatula.

ß Spoon the rice into small, individual molds and flip onto each serving plate. Glaze the salmon and rice with the salmon's steaming liquid. Leftovers keep 1-2 days in the refrigerator and are very good cold. The salmon juices gel into a delicious aspic.

Nutritional Profile

PER SERVING CLASSIC MINIMAX Calories 591 480 Fat 29 15 Calories From Fat 44% 29% Cholesterol 19 36 Sodium 708 63 Fiber 19 16

ß Clasic Compared - Black Bean Soup ß 60 minute hands on ß Cost Estimate: Low to Medium

FROM: Graham Kerr's Smart Cooking, Doubleday, page 16,17

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