Cummulative Rating
N/A Servings
4 servings. Difficulty
Medium
Ingredients
1 cup gf soy sauce 2 cups gf Sake 3 Tablespoons fresh ginger, minced 1 cup gf brown sugar 3 Tablespoons fresh lemon juice 4 fresh king or silver salmon filets (each cut into 4 pieces) 1 onion, sliced 2 cups shitake mushrooms, sliced 1/2 cup unsalted butter (2 cubes) 1 bunch green onions, chopped
Directions
Combine soy sauce, ginger, brown sugar, and lemon juice. Marinate salmon filets in sauce for 15 minutes.
Place two salmon filets, over sliced onions, on each of two small plates that will fit into your steamer. Put plates in bamboo stack steamer and cover with lid.
Put sake in wok and heat to medium-high. Place steamer over wok containing sake, and cook for 7-10 minutes for bottom basket and 10-12 minutes for top basket. (Lessen time if filets are thinner.)
While fish is cooking, transfer sauce to sauce pan and reduce by about half.
In a separate pan, sauté two cups shitake mushrooms. Blend in 2 cubes unsalted butter, along with one bunch chopped green onions. Add mushroom mixture to sauce.
Spoon sauce over salmon and serve.
Tips
Don’t buy "pink" or "chum" salmon for cooking. It will compromise the taste.
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