Steamed Salmon and Mushrooms

Steaming is the most delicate and least demanding of all in Asian cooking techniques. Also, while being inherently simple, steaming accomplishes a great deal for healthy choices of cooking. Steaming also preserves the natural flavors of the ingredients. There are three important requirements for the steaming method to achieve excellent results: first, the water should be boiling before the food is placed in the pot so that it is 'seared" immediately with high heat; second, the food should be well above the water level so that the boiling water doesn't bubble over it; third, the steaming pot or pan should be large enough to contain enough water and provide enough space for the steam to circulate around the food. Most cooks should own a bamboo steamer or a large deep pan that could do the trick as a homemade steamer. My recipe using fillets of fish placed onto a baking dish does not require a large pan. I am very happy with this recipe especially for the simple reason that it creates a dish that is healthy and prepared quickly.

Ingredients:
Two 6 oz salmon fillets
2 cups of a combination of thinly sliced fresh mushrooms – oyster, shitake, and enoki,
1/2 cup white onions, thinly sliced
2 green onions, cut into 1/2 inch-long shreds
Sauce
1/4 cup vegetable broth
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
1 tbs fresh ginger, minced
2 tbs soy sauce
2 tbs sake
1 tbs mirin (sweet cooking wine)
2 tsp sesame oil
1 tbs olive oil

Directions:
Place each fish onto the heatproof platter or baking dish. Divide the vegetables equally and place over the fish.
In a small bowl, whisk the sauce ingredients together. Distribute the sauce over the fish.
Place a suitable rack in the center of a wok and fill the pan with boiling water to within 1 inch of the top of the rack. Bring the water to boil again, lower the heat, and place the baking dish on the rack. Cover the wok and steam the fish for 15 to 20 minutes. Carefully remove the fish from the wok and serve.