Ingredients:
2 1/2 lbs bok choy or 2 1/2 lbs baby bok choy, stem ends and leaf tips trimmed
8 green onions, trimmed and thinly sliced
4 tablespoons fresh ginger, cut into very thin julienne shreds
6 tablespoons soy sauce
3 1/2 tablespoons chinese black vinegar or 3 1/2 tablespoons Worcestershire sauce
1/4 cup sugar, to taste
2 tablespoons minced garlic
6 (6 ounce) salmon steaks, about
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 then cut the halves diagonally into 2-inch sections.
Combine the scallions, ginger and bok choy and arrange on a heatproof platter.
Mix the dressing ingredients and pour into a serving bowl.
Preheat the oven to 450F.
Place the salmon steaks on top of the greens.
In a roasting pan, heat several inches of water to boiling; carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting plan.
Cover the top of the pan tightly with a lid or aluminum foil then bake for 7 to 9 minutes, or until the fish is cooked.
Serve the salmon from the platter or arrange the steamed vegetables and salmon on serving plates; either way, spoon some of the dressing on top of the fish and steamed rice.
Servings: 6
Time preparation: 30 min.
Time total: 40 min.