Hot and Sour Salmon over Greens

READY IN: 40mins
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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a