Hot and Sour Salmon over Greens |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is so good and so healthy. Serve this with steamed rice and you've got a complete meal. Ingredients:
2 1/2 lbs bok choy or 2 1/2 lbs baby bok choy, stem ends and leaf tips trimmed |
8 green onions, trimmed and thinly sliced |
4 tablespoons fresh ginger, cut into very thin julienne shreds |
6 tablespoons soy sauce |
3 1/2 tablespoons chinese black vinegar or 3 1/2 tablespoons worcestershire sauce |
1/4 cup sugar, to taste |
2 tablespoons minced garlic |
6 (6 ounce) salmon steaks, about |
Directions:
1. Trim the tough outer leaves from the bok choy and discard; rinse the stalks and leaves and drain; cut the stalks in half lengthwise then cut the halves diagonally into 2-inch sections.
2. Combine the scallions, ginger and bok choy and arrange on a heatproof platter.
3. Mix the dressing ingredients and pour into a serving bowl.
4. Preheat the oven to 450°.
5. Place the salmon steaks on top of the greens.
6. In a roasting pan, heat several inches of water to boiling; carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting plan.
7. Cover the top of the pan tightly with a lid or aluminum foil then bake for 7 to 9 minutes, or until the fish is cooked.
8. Serve the salmon from the platter or arrange the steamed vegetables and salmon on serving plates; either way, spoon some of the dressing on top of the fish and steamed rice.
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