Ingredients

• 4 (6-ounce) fillets of salmon, skin off
• 4 large napa cabbage leaves, blanched
• 8 large black mushrooms, de-stemmed and rehydrated
• 1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)
• Canola oil
• 1/4 cup finely diced ginger
• 3/4 cup finely diced red bell peppers
• 3/4 cup chopped green scallions
• 2 cups chicken stock or fish stock if available
• Juice of 1/2 lemon
• Juice of 1 orange
• 2 tablespoons butter
• Salt and white pepper to taste
• Zest of 1 orange

Instructions

1. Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
2. In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.