Recipe courtesy of Nina Simonds
Hot and Sour Salmon with Greens
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 445
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 39
- Cholesterol
- 94
- Sodium
- 1098
Ingredients
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
Directions
- 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.;