From the Quarter Deck Restaurant in the Hotel Captain Cook, chef Dan Jacobsen of Anchorage, Alaska ... a Tlinget (Hawaiian earth oven) classic through a Sechuan lens. Serve with steamed broccoli and strips of roasted red & yellow bell peppers. Pick a wonderful sorbet of your choice for dessert.
4 salmon fillets, 6 oz. each
1/8 t. sea salt
1/8 t. coarsely ground Sichuan peppercorns
1 T. finely minced fresh ginger
4 large Chinese (Napa) cabbage leaves
2 T. rice wine
1/4 C. fish stock (I use bottled clam juice)
3 T. orange juice
2 small shallots, finely chopped
2 t. minced cilantro
2 t. minced green onions
1 T. minced red bell pepper
1 T. corn starch
1 T. cold water
Sprinkle each salmon fillet with salt & pepper, and ginger.
Wrap each filet in a cabbage leaf, place on a steamer rack over simmering water, steam until done, about 6 minutes.
Sauce: In saucepan, combine rice wine, fish stock, orange juice and shallots. Boil until reduced by half, then add cilantro, green onion, and bell pepper. Mix the cornstarch with the cold water, add to the sauce, and stir over low heat until thickened. Serve warm over the salmon. (I always double the sauce ingredients, I guess I like more sauce than usual.)