Recipe courtesy of Nina Simonds
Episode: Nina Simonds
Save Recipe Print
Yield:
6 servings

Ingredients

Directions

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. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.

Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan and heat until boiling. Carefully place the platter of salmon and vegetables above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water.

In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Hot and Sour Thai Soup: Tom Yum Goong

Recipe courtesy of Tyler Florence

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Sour Cream Cheesecake

Recipe courtesy of Alton Brown

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword