Hot and Sour Salmon over Greens

Hey Jude's Note:

This is so good and so healthy. Serve this with steamed rice and you've got a complete meal.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 ½ lbs bok choy or 2 ½ 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

Dressing

• 6 tablespoons soy sauce
• 3 ½ tablespoons chinese black vinegar or 3 ½ tablespoons Worcestershire sauce
• ¼ 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.

Reviews

[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.