Steamed Salmon with Ginger and Mushrooms

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Steamed Salmon with Ginger and Mushrooms

Steamed salmon with ginger and shitake mushrooms
Course Main Course
Keyword Ginger, Mushrooms, Salmon
Prep Time 45 minutes
Total Time 45 minutes

Equipment

  • 1 Large Pot
  • 1 Bamboo Steamer — must fit on top of pot
  • 1 Medium Bowl — for mushrooms
  • 1 Aluminum Foil

Ingredients

  • 4 Dried Shiitake Mushrooms — can use fresh
  • 2 Scallions — thinly sliced
  • 4 slices Fresh Ginger — peeled and julienned
  • 1 lb Salmon Fillets — skin on
  • 1 1/2 tsp Rice Vinegar
  • 2 tsp Low Sodium Soy Sauce
  • 1/4 tsp Mirin
  • 1 tsp White Pepper — to taste

Instructions

  • Cover dried mushrooms with boiling water and soak for 20 minutes. Strain and keep mushroom water. If using fresh mushrooms, remove stems and set aside.
  • Slice salmon filets lengthwise in half. Arrange on double think aluminum foil with edge turned up on top of the steamer.
  • If using dried mushroom remove from water, strain mushroom liquid through sieve lined with cheesecloth.
  • Combine scallions, ginger strips, vinegar, soy sauce, mirin, and 1 tbls of mushroom liquid. Add white pepper to taste. Spoon over salmon filets.
  • Remove stems and slice mushrooms into thin strips. Sprinkle mushrooms over salmon fillets.
  • Place steamer over boiling water and steam for 6 to 8 minutes. For wild salmon, you want at least 125F and no more than 145F.
  • Serve salmon with juices.