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. Click here for a printable recipe card with wine pairing, from Columbia Winery.
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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This was delicious! The perfect light steamed fish, so flavorful.
Great recipe but I’d wrap the Salmon in Parchment Paper to keep the salmon from getting water logged, or cooking unevenly.
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.
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