服务：4
用芳香的韭菜，蘑菇和大蒜蒸鲑鱼带来了鱼的自然甜味，同时保持湿润的味道。在煮熟的鱼上倒芝麻和花生油是一种经典的中国技术，可轻松釉面鲑鱼。单击此处获取可打印的食谱卡with wine pairing, from Columbia Winery.
服务三重茉莉花大米。
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.
优秀的菜！我父亲从中国朋友那里学到了这项技术，但他将其用于Whole Rockfish。我从来没有想过使用鲑鱼。我将蘑菇的数量翻了一番，用切碎的绿洋葱而不是香菜。
我现在中国竹sta的骄傲的新主人cking steamer baskets bought specially for this recipe. I had the correct weight of salmon but my fillets were really thin so I cooked the shiitake and leeks (double the amount!) in a fry pan first and it worked really well. Because the fillets were thin I had to use two baskets one on top of the other and it worked just fine! I will make this again but, next time, I will put a bit of parchment paper down in the dish since the skin stuck to the bottom of the pan. I loved the sizzle and crackle pouring the oil mixture.... it added to the experience. I served it with//www.knightshooting.com/recipe/garlicky-stir-fride-eggplant，，，，steamed sugar snap peas, and tricolor quinoa. I will do it again - it was easy!
真的很美味，很容易。您必须拥有成分，尤其是韭菜和shiitakes，亚搏手机版官方并设置蒸安装。但这也不困难。大多数感兴趣的家庭厨师确实已经有大豆和芝麻油。我确实做了食谱所说的话，就像发条一样，真是太好了！经常这样做。
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