I didn't have all the ingredients and didn't want to try to find them because the places they might be are not close-by nor are they near to each other. I used mussels instead of Manila clams and fish stock instead of miso and clam juice.
Steamed Salmon with Fennel and Citrus.
FOR THE SALMON
1 lar. bulb, fennel
1/4 cup matchstick cut fresh ginger
2 7oz. skinless center cut salmon
1/2 tsp. sugar
1/4 tsp. crushed red pepper flakes
kosher salt
2 3/4 tsp Asian sesame oil
1/2 medium lemon
1 tbsp chopped fresh cilanto
FOR THE FENNEL, CITRUS, AND CLAMS
1 C. dry white wine
1 small grapefruit, segmented and membranes juiced
1 medium blood orange, same as grapefruit
1 medium orange, same as grapefruit
1/2 c. clam juice
1 tbs. white mise
1 tbs rice wine
1 tbs. fish sauce
1/2 cockles or Manila clame
1/4 c. olive oil
1/4 tsp. smoked paprika
Salt and pepper
2 Tbs.coarse chopped fresh mint
1 medium scallion, cut into 2-inch long slivers for garnish.
Steam the salmon
place the tops and tough outer layers of the fennel in the bottom of a wok. Add half of the ginger with some water in the bottom and put a steamer rack on top. Brush the salmon with sugar, pepper flakes and salt. Drizzle with sesame oil and steam for about 8 minutes. Let set for 10 minutes and brush with a little more sesame seed oil and garnish with cilantro.
Steam the clams for 5 to 6 minutes in wine, citrus from squeezed citrus juices from segments, clam juice, miso, vinegar, fish sauce and squeeze of lemon juice plus the lemon.
Cook the fennel in oil in skillet until soft and browned a little (8 minutes) add the papriks, salt and pepper. remove from heat and fold in citrus sections. Save a few sections for garnish.
serve clams in bowl with some broth, the fennel on top and the salmon on top of that.. Garnish with rest of ginger, nint, scallion and some of the citrus segments.
I also served it with some medium grain rice.
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