INGREDIENTS

INSTRUCTIONS

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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