Dinner Doctor: Busy Young Couple, No Dishwasher (Part II)
In this video we make Steamed Salmon and Bok Choy. It’s a healthy dish that requires minimal preparation, and you don’t have so many dirty dishes afterwards.
Sonia and Ravi were the "perfect" couple for this Dinner Doctor segment. I know so many people who have the same issues. Actually, I may not be as young as Sonia and Ravi, but like them, I’m looking for delicious and satisfying dishes for dinner that are easy-to-prepare.
Another great thing about this dish is that you can use it as a "master recipe" and vary the ingredients, depending on what is on hand and seasonal. For instance, instead of bok choy, you can substitute broccoli or other types of cruciferous vegetables like brussel sprouts, as well as green beans, fennel, cauliflower, etc. And rather than using salmon, cook tuna, char, scrod, or halibut. That way you adjust the dish to suit your situation.
HOT AND SOUR SALMON WITH BOK CHOY
six servings
8-9 scallions, ends trimmed, sliced through the thickness in half, and cut into thin slices on the diagonal
3 heaping tablespoons fresh ginger cut into very thin julienne shreds
2 1/2 pounds baby bok choy or bok choy, stem ends and leaf tips, trimmed
6 salmon steaks, about 6 ounces each
Dressing:
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
- Trim the tough, outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks along the length in half. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange in the bottom of a heat proof plate or on a piece of parchment or wax paper in a steaming basket.
- Mix the ingredients of the Dressing, and pour into a serving bowl.
- Place the salmon steaks on top of the greens. Fill a pot or a wok with several inches of water and heat until boiling. Place the salmon and vegetables in the steamer and steam 7-9 minutes, or until the fish is cooked.
- Serve the salmon from the steamer or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.
From Nina’s book: Spoonful of Ginger.
Steve Says:
This was a fun episode to film and edit. I recorded the video with a Nokia N93 and edited with Final Cut Pro on a Macintosh.
The salmon was SO good. The thing I love about working with Nina is that when we’re done with a shoot, I always come away with new ideas on what to cook and how. Bok Choy Yummy!
Formats available:
Quicktime (.mov) 320×240,
Quicktime (.mov) 640×480,
Flash Video (.flv),
YouTube
[…] Next week, Nina goes in the kitchen and cooks fresh salmon with garlic dressing. […]
I made this and learned a few things.
1. After the water comes to a boil, you need to let it keep boiling and not turn it down.
2. The improvised Wok we used was a frypan and a lid, so the steam got out and we had to cook it longer until it wasn’t red in the middle anymore.
Here’s a picture.
Wow, what a fantastic dish! So simple, but it really must be flavorful and taste like more work. I love the shows and can’t wait to pick up the book, thanks for all the tips!