1 Review

This turned out very well, with the salmon nicely seasoned. I did make some changes. I halved the recipe because there were only two diners. I had thin slices of salmon, and used them whole. I did not have mustard oil, so just used a neutral oil, choosing almond oil, because I had it. I also went easy on the amounts of chili, cayenne and salt. (I might take them closer to the recipe's amounts next time.) What I especially liked is how the fish came out after steaming - tender and moist. I'll use this recipe again. Thank you very much for sharing it with us.

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mianbao September 05, 2005
Salmon Steamed with Mustard Seeds and Tomato