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Marcus Samuelsson had a recipe for Steamed Salmon with Fennel and Citrus in the last issue of Fine Cooking magazine. I tried it as best as i could. There were some ingredients that I left out or substituted because I didn't have them and the likeliest places that would have them were neither near-by or close to each other. I substituted mussels for Madrid clam or cockles and fish stock for miso. I left out blood oranges.
Marcus Samuelsson had a recipe for Steamed Salmon with Fennel and Citrus in the last issue of Fine Cooking magazine. I tried it as best as i could. There were some ingredients that I left out or substituted because I didn't have them and the likeliest places that would have them were neither near-by or close to each other.
