Steaming salmon with aromatic leeks, mushrooms, and garlic brings out the natural sweetness of the fish while keeping it moist and flavorful. Pouring hot sesame and peanut oils over the cooked fish is a classic Chinese technique that lightly glazes the salmon.
Serve with Triple-Sesame Jasmine Rice.
If you don’t have a bamboo steamer, set a round metal rack with legs at least 1-1/4-inches high (so it’s elevated above the water) in the wok, put the bowl of salmon on the rack, and then cover the wok with its lid.
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Delicously flavorful, easy, healthy, and quick! perfect for a weeknight meal. I made this by layering the ingedients in our electric vegetable steamer, set it to 10 minutes and kicked back. I needed to add a few minutes at the end, but that was it. Then finished the dish with the soy sauce + hot oil. Will definitely make this again.
It was absolutely fabulous! My husband commented it was the best salmon he'd ever eaten. I would put more mushrooms in also. Will be doing this dish over and over.
Instead of steaming it in a wok, I sealed individual servings in foil packets and baked at 450 for about 20 minutes. Delicious, super-easy, very healthy! I increased the leeks and shiitakes and that worked well. I added a little water to each packet but next time I wouldn't as the salmon ended up slightly mushy.
Absolutely delicious and so simple. More shitakes would be better. Leeks came out sweet and soft -- very thin slicing is importatnt. Loved steaming the salmon as it came out very moist -- hard to resist raising the lid to check on it! My first attempt I didn't have enough water and didn't keep it boiling so the fish took a little longer to cook.
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