Here’s an idea from Fine Cooking magazine, almost a decade ago. Still good! And you can pick up local shiitakes at most farmers markets these days.
Ingredients:
4 6-ounce boneless, skin-on salmon fillets 1/8 teaspoon crushed red pepper flakes Kosher salt and freshly ground white or black pepper 1 tablespoon minced garlic 1/2 cup halved and very thinly sliced leeks (white part only), rinsed 1 cup thinly sliced shiitake mushrooms 2 teaspoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon chopped fresh flat-leaf parsley
Preparation:
Rinse the salmon and pat completely dry. Put the fillets skin side down in a shallow, 9-inch-wide, heatproof bowl or baking dish and let sit at room temperature for about 15 minutes.
Sprinkle the salmon with the red pepper flakes, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and then sprinkle with the garlic, leeks, and mushrooms, in that order.
Add enough water to a 14-inch flat-bottom wok to measure 3/4 inch deep.
Put a 12-inch bamboo steamer in the wok. Cover the steamer and bring the water to a boil over high heat. Uncover, and then carefully set the bowl of salmon in the steamer. Cover the steamer and steam until the fish is just cooked through, 8 to 10 minutes. Check the outer pieces of salmon for doneness first by poking the thickest part with a chopstick or fork to see if it flakes. Using a spatula, transfer the outer pieces to a serving platter and continue to cook the inner two pieces for another 1 to 2 minutes, if necessary. Carefully remove the bowl from the wok and transfer the remaining salmon and any accumulated juice to a platter. Drizzle with sesame oil and soy sauce, and garnish with parsley.