Steamed Salmon with Leeks, Shiitake Mushrooms and Soy

As I've said before, I use only wild caught salmon and that's simply because of the nutritional benefits. If you're on a budget Atlantic salmon would be a good substitute.  



Serves 4

• 4 6-oz. boneless, skin-on salmon fillets (about 1-1/2 inches thick; preferably wild-caught)
• 1/8 tsp. crushed red pepper flakes
• Kosher salt and freshly ground white or black pepper
• 1 Tbs. minced garlic (from 3 medium cloves)
• 1/2 cup halved and very thinly sliced leeks (white part only), rinsed (from 1 large)
• 2-1/2 oz. shiitake mushrooms (about 8 medium), stemmed and thinly sliced (about 1 cup)
• 1 Tbs. peanut oil
• 2 tsp. Asian sesame oil
• 1 Tbs. soy sauce
• 1 Tbs. chopped fresh flat-leaf parsley

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 immediately.

Serving Suggestions

Serve with Triple-Sesame Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 39; Monounsaturated Fat (g): 7; Carbohydrates (g): 5; Polyunsaturated Fat (g): 7; Sodium (mg): 560; Cholesterol (mg): 105; Fiber (g): 1;

PHOTO: SCOTT PHILLIPS

My Favorite Sauce to Serve with Salmon

I concocted this myself or so I think.  Anyway, I came across a jar of Tabasco Mayo.  Hummm, I said.  Hot sauce in mayo.  Add a little of this and a little of that and maybe a sauce.  So here ya go.  Tabasco Mayo  Tarter Sauce (sort of):

Serves 4

1/2 cup Tabasco Mayo (if you can't find this just use 1/2 cup mayo and add tabasco to taste)
1 tbls brined capers, drained (depends on how much you like capers, of which I do, so I add a little more)
1/4 tsp dried or fresh dill
1/2 lemon freshly squeezed
pinch of sea salt

Mix together and serve alongside your grilled or baked or roasted salmon. 

I also do this with more of an Asian flair:

1/2 cup regular mayo
1/4 tsp or to taste wasabi paste
1 tbls low sodium soy sauce
1/2 tsp either freshly grated ginger or 1/4 tsp dried

Mix.  Delicious!