Sake Steamed Salmon

1.Prepare a steamer as shown on Page 7.

2.Bruise lemongrass with the side of a knife and combine with sake, anise, 2 T. minced ginger, and shallots in a saute pan just large enough to hold the salmon; boil over high heat.

3.Line an oven-safe plate with ginger matchsticks, orange peel, and lemongrass strips. Arrange salmon on the plate, place in saute pan, and cover with a tight-fitting lid. Steam salmon 5–8 minutes, then remove plate and tent with foil to keep salmon warm while preparing vinaigrette. Reserve 1/3 cup of steaming liquid.

4.Whisk reserved liquid with oil, juices, mirin, 1 T. minced ginger, 1 T. chives, mustard, salt, and pepper for the vinaigrette in a small bowl. Toss 1/2 cup vinaigrette with shiitake-leek noodles; drizzle remaining vinaigrette over fillets. Combine citrus zests and 1 t. chives in a small bowl; sprinkle over tops of fillets.