P.f. Chang-Style Steamed Sockeye Salmon

JMigs;0)'s Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 (6 ounce) alaskan sockeye salmon fillets
• 4 teaspoons dark sesame oil
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 12 slices gingerroot , smashed (thin slices)
• 12 scallions , white and green parts separted
• 1 tablespoon vegetable oil
• ½ 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

Sauce

• 2 teaspoons sugar
• ½ cup soy sauce
• ½ cup chicken broth

Directions:

1. Heat oven to 450°F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet.
2. 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).
3. Bake for about 8 minutes or until salmon is barely opaque in center.
4. Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking.
5. 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.
6. Remove pan from oven. Careful opening the.
7. packages of the steam. Place salmon on top of vegetables.
8. Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables.
9. Optional: garnish with white part of scallions and thin strips of ginger.

Reviews

[Downsized!]

We DOWNSIZE recipes: made modifications for diabetic heart patient: Used sesame oil rather than vegetable. For sauce, cut soy sauce by half, used low-sodium and upped the chicken broth to cover the consistency, then substituted splenda for the sugar (use 2 packets this time or it's bitter, float some scallion rings and serve as a condiment as well as drench. No salt on fish, use freshly ground pepper instead and toss in more of the scallions (I toyed with a cinnamon/nutmeg/allspice dusting but thought better of it -- maybe next time). I prefer parchment to foil and up the time a little (9-10 mins) to accommodate the steam loss compared to foil. Bring out and they'll continue to steam, just NO PEEKING! Superb! Will post photo. Haven't been to P.F. Chang's in years but this is a great beginning recipe that's easy to DOWNSIZE !!