Salmon With Ginger And Mushrooms

• 4 dried Chinese mushrooms or 4 fresh shiitake mushrooms
• 2 scallions
• 4 thin slices fresh ginger
• 1 pound salmon fillets
• 1 1/2 teaspoons rice vinegar
• 2 teaspoons reduced-sodium soysauce
• 1/4 teaspoon sugar
• White pepper to taste

1. Soak dried mushrooms in hot water to cover for 20 minutes.
2. Or trim stems from fresh mushrooms.
3. Slice scallions thinly.
4. Cut ginger into julienne strips.
5. Slice fillets lengthwise in half.
6. Arrange either on double thickness of aluminum foil with the edges turned up in top of steamer or in shallow dish that fits in steamer.
7. Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
8. If using dried mushrooms, remove from water, cut off and discard stems.
9. Slice dried or fresh mushrooms in thin strips and sprinkle over fish.
10. Place in steamer over boiling water and steam 6 to 8 minutes, until cooked.
11. Serve fish with juices.

chinese mushrooms, scallions, thin slices fresh ginger, salmon, rice vinegar, sugar, white pepper

Taken from cooking.nytimes.com/recipes/2104 (may not work)