Recipe by Hey Jude
This is so good and so healthy. Serve this with steamed rice and you've got a complete meal.
Top Review by Nose
This is, as promised, very tasty and healthy. I wanted to scale the recipe down and did not want to turn on the oven, so I rigged a stovetop steamer by putting some water and an upside-down bowl in a stockpot, and then putting a plate on top of that. The only thing I wonder about this recipe is whether it might be a good idea to somehow season the salmon a bit before cooking it. The sauce is very tasty, but because it's added at the end, the flavors don't permeate the fish.
- 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 See How It's Made
- 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.
- Combine the scallions, ginger and bok choy and arrange on a heatproof platter.
- Mix the dressing ingredients and pour into a serving bowl.
- Preheat the oven to 450°.
- Place the salmon steaks on top of the greens.
- 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.
- 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.
- 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.