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Receta Collard Wrapped Salmon

Name: Collard Wrapped Salmon
Ingredients: 1/2 c. Cracked black pepper; 2 c. San bai su see * Note; 1/2 c. Fresh lemon juice; 3/4 c. Sesame oil; 6 Tbsp. Sesame tahini; 1 x seven-lb. Salmon cleaned; 2 bn Collard greens washed, untrimmed

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Ingredientes

1/2 c. Cracked black pepper
2 c. San bai su see * Note
1/2 c. Fresh lemon juice
3/4 c. Sesame oil
6 Tbsp. Sesame tahini
1 x seven-lb. Salmon cleaned
2 bn Collard greens washed, untrimmed

Direcciones

* Note: San bai su is a Japanese seasoning made from equal parts mirin, soy sauce and brown rice vinegar.
In roasting pan combine black pepper, san bai su, lemon juice, sesame oil and tahini. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of fish, down to spine, on either side. Place fish in pan and marinate 2 to 4 hrs at room temperature. After marination, preheat grill or possibly broiler.
Blanch greens in a large pot of boiling, salted water, just till the water returns to a boil. Refresh in ice water and drain. On a large baking sheet, arrange greens, overlapping, to create a rectangle as long as the fish and twice as wide as the fish. Place fish in middle and wrap the greens over so only the head and tail are exposed. Seal with a piece of butchers string or possibly dental floss. Place fish on grill. Cook 7 to 12 min per side, till greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish, do not be concerned about greens sticking. To test for doneness, try pulling out a dorsal fin from the top of the fish. If it slides out easily, it's done.
To serve, place the whole fish on a serving platter. Using a dull knife and soup spoon, scrape off any remaining skin and remove fins. Spoon half reserved marinade over top. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along the length. All, or possibly most, of the bones should easily lift out. Spoon on remaining marinade and serve second fillet.