Steamed Salmon with Fennel

Aromatic fennel and tart citrus highlight the sweetness of salmon whereasproviding a counterpoint to its made texture. If you can’t realize blood oranges, add another medium orange to the citrus.

Ingredients

For the salmon

• 1 massive bulb fennel
• 1/4 cup matchstick-cut contemporary ginger
• 2 7-oz. skinless center-cut salmon fillets
• 1/2 tsp. refined sugar
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 2-3/4 tsp. Asian (toasted) vegetable oil
• 1/2 medium lemon
• 1 Tbs. shredded contemporary cilantro

For the fennel, citrus, and clams

• 1 cup medium-dry wine
• 1 little grapefruit, divided and membranes juiced
• 1 medium blood orange, divided and membranes juiced
• 1 medium orange, divided and membranes juiced
• 1/2 cup clam juice
• 1 Tbs. miso (blond or white)
• 1 Tbs. rice acetum
• 1 tsp. fish sauce
• 1/2 medium lemon
• 20 cockles or manila clams
• 1/4 cup vegetable oil
• 1/4 tsp. smoke-cured paprika
• Kosher salt and freshly ground black pepper
• 2 Tbs. coarsely shredded contemporary mint, for garnish
• 1 medium scallion, take away 2-inch-long slivers, for garnish

Preparation

Steam the salmon

Trim the stalks and, if necessary, powerful outer layer from the fennel bulb, and place them in a very massive frypan with half the ginger. Quarter the fennel bulb, core, and take away 1/4-inch-thick slices; reserve. place a 12-inch bamboo steamer within the frypan over the fennel trimmings and add enough water in order that it'sconcerning 1/2 in. below the rim of the frypan. cowl the steamer and produce the water to a overboil high heat.

(If you don’t have a bamboo steamer, you'll be able to use a pot with a flat-bottom steamer insert, otherwise you will rig your own steamer. simply cut the highest and bottom from a shallow will, like a tuna will, to use as a support for a plate and realize a lined pot deep and wide enough to accommodate the plate.)

Meanwhile, season the fish fillets with the sugar, pepper flakes, and 1 tsp. salt. Drizzle with 3/4 tsp. of the vegetable oil and squeeze the juice from the lemon over the fish.

Put the salmon within the steamer and canopy. Steam the fish till barely opaque and still dampish within the center of the thickest half, concerning eight minutes. take away the frypan from the warmth and let stand concerning ten minutes longer. Brush the salmon with the remaining vegetable oil, and sprinkle with the cilantro.

Cook the fennel, citrus, and clams

While the salmon is steaming, heat a medium frypan over medium-high heat. Add the wine, 1/3 cup citrus juice (gathered from segmenting the fruit), clam juice, miso, vinegar, fish sauce, a squeeze of juice, and also the juiced lemon 0.5, and produceto a simmer. Add the clams, cover, and cook, shaking the pan often, till the clams open, five to six minutes. take away the pan from the warmth, and discard any sealed clams.

Meanwhile, heat the oil in massive frypan over medium-high heat. Add the reserved fennel and cook till tender and simply getting down to brown in places, concerningeight minutes. Add the paprika, and season to style with salt and pepper. take awayfrom the warmth and fold within the citrus segments, reserving some for garnish.

To serve, divide the clams between 2 shallow bowls with a number of the broth from the pan, and high with half the fennel mixture. organize the fish on high and garnish with the remaining ginger, the mint, scallion, and a couple of of the reserved citrus segments. Serve like a shot.