Hot and Sour Salmon over Greens

Total Time
Prep 30 mins
Cook 10 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

Nose May 18, 2005

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