- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 17 Times
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.
- 2½ pounds baby bok choy or bok choy, stem ends and leaf tips trimmed
- 8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
- 3 heaping tablespoons fresh ginger cut into very thin julienne shreds
- 6 tablespoons soy sauce
- 3½ tablespoons Chinese black vinegar or Worcestershire sauce
- ¼ cup sugar, or to taste
- 2 tablespoons minced garlic
- 6 salmon steaks, about 6 ounces each
1. Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. 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.
2. Mix the ingredients of the Dressing, and pour into a serving bowl.
3. Preheat the oven to 450°F. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan. Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked.
4. 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.
© 1999 Nina Simonds