Rinse the salmon and pat completely dry. Put the fillets skin side down in a shallow, 9-inch-wide, heatproof bowl or baking dish and let sit at room temperature for about 15 minutes.
Sprinkle the salmon with the red pepper flakes, 1/2 tsp. salt, and 1/8 tsp. pepper, and then sprinkle with the garlic, leeks, and mushrooms, in that order.
Add enough water to a 14-inch flat-bottom wok (preferably well-seasoned carbon steel) to measure 3/4 inch deep.
Put a 12-inch bamboo steamer in the wok. Cover the steamer and bring the water to a boil over high heat. Uncover, and then carefully set the bowl of salmon in the steamer. Cover the steamer and steam until the fish is just cooked through, 8 to 10 minutes. Check the outer pieces of salmon for doneness first by poking the thickest part with a chopstick or fork to see if it flakes. Using a spatula, transfer the outer pieces to a serving platter and continue to cook the inner two pieces for another 1 to 2 minutes, if necessary. Carefully remove the bowl from the wok and transfer the remaining salmon and any accumulated juice to the platter.
Tip: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.
In a small skillet, heat the peanut and sesame oils over medium-high
heat until hot but not smoking. Drizzle the salmon with the soy sauce,
and then carefully pour the hot oil mixture over the fish—it’s likely to
crackle and splatter a bit. Garnish with the parsley and serve
Serve with Triple-Sesame Jasmine Rice.
nutrition information (per serving):
18, Fat Calories
160, Saturated Fat
39, Monounsaturated Fat
5, Polyunsaturated Fat
Photo: Scott Phillips