Prep 20 mins
Cook 15 mins
from his website. He writes, "Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion and bok choy. There's nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain." Serve with steamed rice.
- 6 (6 ounce) salmon steaks
- 2 1⁄2 lbs bok choy, stem ends and leaf tips trimmed
- 8 -9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
- 3 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
- Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections.
- In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heat-proof platter.
- Mix the ingredients of the Dressing, and pour into a serving bowl.
- Preheat the oven to 450º F.
- Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling.
- Carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan.
- Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked.
- Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates.
- Spoon some of the dressing on top and serve with steamed rice.