When I was in Pittsburgh a few weeks ago, I had dinner with my family at Mitchell’s Fish Market. An Ohio-based chain, the place serves fresh fish and seafood any way you like it (essentially, it’s a better version of McCormick and Schmick’s). Diners can choose one of the day fresh fish selections prepared grilled or blackened or Shanghai style, my personal favorite. It’s a simple preparation but it manages to win me over every time.
Last night I figured it would be a good time to dig into the industrial size bag of frozen salmon in my freezer and re-create this dish. It tasted great and cooked up quickly so I didn’t miss a minute of Gossip Girl or The Hills.
Recipe: Shanghai Style Salmon
Time Needed: I’m not sure. My mom called and we chatted for the duration of my cooking… let’s check the phone log… ok, 18 minutes. (Plus a few more for the rice)
Post-Meal Gym Time: This meal is low in fat and calories. Have an ice cream sandwich.
The Cast of Characters:
* One cup of rice (I use Riceland because it always comes out super fluffy, almost like sticky rice, which is what the recipe actually calls for)
* Two salmon fillets (or enough salmon to feed however many people you are serving)
* A box of frozen spinach (fresh works too)
* Two green onions, chopped
* Ponzu sauce (Essentially citrus accented soy sauce, easy to find in the Asian section of the grocery store)
* tbsp. of butter
* sesame seeds, optional
* A steamer*
*I bought a steamer this weekend when my superfoodie brother was in town and we decided to make dumplings. It was $6 at Bed, Bath and Beyond and so far it kicks ass. (I regretfully did not photograph the dumplings but I am planning to make them again soon. Stay tuned.)
Make rice according to package. (Note: I had to add more water to the Riceland rice at least five times before it came out light and fluffy.) While the rice is cooking, boil 1/4 cup water in a separate pot. Add frozen spinach and return to a boil. Turn down heat, cover, and let cook for about 6 minutes or until hot.
Set up your steamer. Add about half an inch of water to a bottom of a large pot. Line your steamer with lettuce or cabbage leaves and place into the pot, making sure the water has enough room to boil without touching the bottom of the steamer. Turn burner up to medium-high and allow water to boil. Add your salmon to the steamer and reduce heat to medium-low. Check the fish every few minutes for doneness.
To plate: Line the outside of a large shallow bowl with spinach. Scoop a mound of rice into the center of the bowl and rest the salmon on the rice. Pour ponzu sauce generously over the bowl, creating a pool of sauce around the spinach. Sprinkle with green onions and sesame seeds.
Tip: Feel free to use any kind of fish in this recipe if you don’t like salmon.
Originally Published September 16, 2008