Hot And Sour Salmon Over Greens

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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.