| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Chinese | Fish & seaf, Oriental, Vegetables | 6 | servings |
INGREDIENTS
| 2 1/2 | lb | Bok choy; – or baby bok choy stem ends and leaf tips trimmed |
| 8 | Whole scallions; to 9, cut into julienne slices on the diagonal | |
| 3 | tb | Fresh ginger; heaping, cut into very thin julienne shreds |
| 6 | tb | Soy sauce |
| 3 1/2 | tb | Chinese black vinegar; or Worcestershire sauce |
| 1/4 | c | Sugar; or to taste |
| 2 | tb | Minced garlic |
| 6 | Salmon steaks; about 6 oz each |
INSTRUCTIONS
DRESSING Trim the tough outer leaves from the bok choy. 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. Mix the ingredients for the dressing. Pour into a serving bowl. Preheat the oven to 450F. 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 on top of a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7-9minutes, or until the fish is cooked. 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. From Ellen C. <ellen@elekta.com> Per serving: 280 Calories; 6g Fat (20% calories from fat); 38g Protein; 18g Carbohydrate; 88mg Cholesterol; 1271mg Sodium Food Exchanges: 5 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates NOTES : Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion, and bok choy. For me, there's nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain. [Simonds] Recipe by: A Spoonful of Ginger, Nina Simonds pg 64 Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 9, 1999, converted by MM_Buster v2.0l.
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