Hot And Sour Salmon With Greens By Dr Andrew Weil

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

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. cut the halves diagonally into 2-inch sections.
• 2 in a bowl, toss the scallions and ginger with the bok choy sections. arrange on a heat-proof platter.
• 3 mix the ingredients of the dressing, and pour into a serving bowl.
• 4 preheat the oven to 450º f.
• 5 place the salmon steaks on top of the greens. pour into a roasting pan several inches of water and heat until boiling.
• 6 carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan.
• 7 cover the top of the pan tightly with aluminum foil. bake 7 to 9 minutes, or until the fish is cooked.
• 8 serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates.
• 9 spoon some of the dressing on top and serve with steamed rice.