Golden Raisin, Shaved Fennel and Pickled Red Onion Salad with Green Herb Broth and Ginger Steamed Sa

Recipe by California Raisin Marketing Board

Ingredients

Salmon: 1/4cup fresh gingerroot, peeled and finely chopped; 3/4cup brewed green tea; 2cups bottled clam juice; 3/4cup dry white wine; 6-- skinless salmon fillets (4 ounces each); 3/8teaspoon sea salt, to taste; 3/16teaspoon ground Szechuan pepper, to taste
Green Herb Broth: 1cup fresh cilantro leaves; 1/4cup fresh basil leaves; 1/4cup sliced green onions; 1-1/2cup broth reserved from fish
Golden Raisin, Fennel and Pickled Red Onion Salad: 1cup rice wine vinegar; 1/4cup sugar; 1/2tablespoon coriander seed; 1/2-- bay leaf; 1/2-- red onion, peeled and thinly sliced; 1cup California golden raisins; 2-- oranges; 1-- bulb fresh fennel, bottom 3 inches only, sliced very thin; 2tablespoons chopped fennel leaves; -- Juice of 1/2 fresh lemon; 3/8teaspoon sea salt, to taste; 3/16teaspoon fresh ground black pepper, to taste

Combine ginger, tea, clam juice and white wine in bottom pan of a 10-inch bamboo steamer. Heat to simmer. Place steamer rack on top and arrange salmon, well separated in single layer, on rack. Season with salt and pepper. Steam over medium-high simmer, tightly covered, about 8 minutes until firm. Remove from steamer and keep warm. Reserve liquid for herb broth.
Green Herb Broth: Quickly blanch herbs and green onion in boiling water. Drain and turn into blender, purée until very smooth, gradually adding up to 1 1/2 cups reserved broth. Set aside.
Fennel Salad: Combine vinegar, sugar, coriander and bay leaf in large bowl. Quickly blanch onion slices in boiling water. Add to bowl along with raisins and mix well. Let stand 30 minutes. Meanwhile peel oranges and divide into segments removing all white pith and membrane; set aside. Drain onion slices and raisins. Add fennel, fennel leaves, lemon juice, salt and pepper to bowl. Mix well. Gently fold in orange segments.
To Serve: Place salmon fillet in center of each of 6 serving bowls. Top with salad and pour 1/4 cup Herb Broth around each portion. Serve.