Recipe by JMigs;0)
I clipped this from a magazine. I've never had this from P.F. Chang's but I've made this recipe a few times and it's good (healthy) because it's steamed. Note: I did go off this recipe and made it to my taste, such as when cooking the veggies, I used less oil and a bit of chicken broth to "steam" the veggies and for more flavor I added a bit of chopped garlic to that as well. Also I added to the sauce since it's too bland for my taste, I added more sugar, some chopped garlic, some mirin, and a little ginger (refer to "All purpose stir fry sauce #87748). For best results do not use any Atlantic or atlantic farmed salmon. I have substituted broccoli florets for the asparagus (I forgot to buy it). Serve with brown or white rice.
Top Review by simonandsimon
We selected this recipe to explore some different approaches to preparing fresh sockeye salmon. We have long avoided P.F.Chang's outlets because the food, while tasty is salt and sugar laden. This recipe is no different. The 2433 mg of NaCl is nuts. However, we liked the basic mix.
We went with the basic flavoring of the fillets--dark sesame oil, smashed fresh ginger and chopped scallion tops. However, we reduced the amount of the oil, finding the 1 tsp per fillet recommended by the submitter excessive. Instead, we increased the ginger and applied the oil with a pastry brush until it was covered and then, let it sit until it had had a chance to be absorbed. We then wrapped the fillets in wax paper and steamed them for eight minutes in a traditional bamboo steamer, which we placed in our wok.
The vegetable medley was very good, however, we eliminated the tomatoes because they are hardly Asian, and instead we used a mixture of fresh oyster, shiitake and cremini mushrooms to broaden the taste. These we soaked in filtered water for one half hour to better hydrate them before we sliced them.
We modified the sauce with low sodium Kikoman soy sauce, very low sodium organic chicken broth and 1 teaspoon of organic light brown sugar. We reasoned we could always increase the saltiness according to taste. We, instead brought up the sweetness and complexity by adding some additional shredded fresh ginger and two or three splashes of Thai sweet chili sauce.
The finished meal is very pretty, especially because we kept the bok choy and scallions recognizable by cutting them minimally. The pallette impression is very good (much better than anything the Chan corporate kitchen ever produced). However, we believe the recipe as presented is not fully tested and needs considerable refinement to rate a fourth or fifth star.
- 4 (6 ounce) alaskan sockeye salmon fillets
- 4 teaspoons dark sesame oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 12 slices gingerroot, smashed (thin slices)
- 12 scallions, white and green parts separted
- 1 tablespoon vegetable oil
- 1⁄2 lb shiitake mushroom, sliced and stems removed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups bok choy, quartered
- 2 tomatoes, cut into chunks
- 2 teaspoons sugar
- 1⁄2 cup soy sauce
- 1⁄2 cup chicken broth
Directions See How It's Made
- Heat oven to 450°F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet.
- Brush each piece of salmon with 1 tsp sesame oil; season with salt and pepper. Place in parchment with ginger and green part of scallions on top. Fold parchment to make some sort of envelope or package for steaming fish. (Place on top of baking dish).
- Bake for about 8 minutes or until salmon is barely opaque in center.
- Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking.
- Add mushrooms, asparagus and bok choy and stir-fry for about 2-3 min until veggies are crisp-tender. Add tomatoes and stir-fry until just hot. Transfer to serving platter or 4 serving plates.
- Remove pan from oven. Careful opening the.
- packages of the steam. Place salmon on top of vegetables.
- Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables.
- Optional: garnish with white part of scallions and thin strips of ginger.