Steamed Salmon with Leeks, Shiitake, and Soy

Steamed Salmon with Leeks, Shiitake, and Soy
Photo by Scott Phillips


  • 1/8 tsp. crushed red pepper flakes
  • 2 tsp. Asian sesame oil
  • Kosher salt and freshly ground white or black pepper
  • 1 Tbs. soy sauce
  • 4 6-oz. boneless, skin-on salmon fillets (about 1-½ inches thick; preferably wild-caught)
  • ½ cup halved and very thinly sliced leeks (white part only), rinsed (from 1 large)
  • 2-½ oz. shiitake mushrooms (about 8 medium), stemmed and thinly sliced (about 1 cup)
  • + 3 more ingredients
    • 1 Tbs. peanut oil
    • 1 Tbs. minced garlic (from 3 medium cloves)
    • 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 ga...

View full recipe at Fine Cooking


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