Hot and Sour Salmon over Greens

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs bok choy or 2 1⁄2 lbs baby bok choy, stem ends and leaf tips trimmed
• 8  green onions, trimmed and thinly sliced
• 4  tablespoons  fresh ginger, cut into very thin julienne shreds

• Dressing

• 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
• 6 (6 ounce)  salmon steaks, about

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.