Hope you all had a wonderful Thanksgiving. After a wonderful time with the family on Thursday I decided to take my vacation a step further and go shopping on Black Friday. I also did it with a 5 year old in tow and still cant’t believe we did just fine. At one point we stood on line for 1 1/2 hours because Briana picked out ornaments for her tree and she was not leaving until she got them. I was shocked. I wanted to leave as soon as I saw the line wrap around the store but my little girl was not leaving.
This year we went to my moms for Thanksgiving. Not having any leftovers at our house I decided to take it easy and make something light, a nice change from all the heavy but delicious food we ate the night before. The flavors of this dish go great together and it super easy too. I used a bamboo steamer but if you don’t have one use a regular steamer.
Slice shitake and leeks.
Season salmon with red pepper flakes and salt.
I like using a stainless steel steamer pot to set a bamboo steamer in. Add two cups of water to the steamer pot, bring to a boil, then place bamboo steamer on top.
Top salmon with leeks and shitake and carefully place into a steamer.
Steam about 10-15 minutes until cooked through. Meanwhile combine 2 tbsp soy sauce, 1 tbsp vinegar & 1 tbsp light olive oil. Blend well and drizzle over salmon.
Perfectly flavorful, light and equally delicious. Enjoy this dish and enjoy your weekend!
Salmon with leeks & shitake
2 salmon filets, each cut in half
1/4 tsp red pepper flakes
salt to taste
2 leeks, sliced very thin, white parts only
1 cup shitake, sliced
Soy Vinegar Sauce
2 tbsp low sodium soy sauce
1 tbsp vinegar (white or rice wine)
1 tbsp olive oil
- 1. Bring water to a boil in a steam pot.
- 2. Season salmon with red pepper flakes and salt.
- 3. Top with leeks and shitake.
- 4. Place a bamboo steamer on top of a steam pot, carefully add salmon with leeks and shitake and steam about 10-15 minutes.
- 5. To serve, drizzle with sauce.