Recipe courtesy of Nina Simonds

Hot and Sour Salmon with Greens

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  • Level: Easy
  • Yield: 6 servings
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2 1/2 pounds bok choy,stem ends and leaf tips trimmed

8 to 9 whole scallions, ends trimmed, cut into thin julienne slice on diagonal

3 heaping tablespoons fresh ginger, cut into very thin julienne shreds

6 salmon steaks, about 6 ounces each

6 tablespoons soy sauce

3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce

1/4 cup sugar, or to taste

2 tablespoons minced garlic


  1. Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.;