STEAMED SALMON BAK CHOY

Minimal Preparation – Minimal Cleanup

Watch it being made 

Consider this the master recipe: the ingredients vary depending on what is on hand and seasonal. For instance, instead of bok choy, 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 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

1. 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.

2. Mix the ingredients of the Dressing, and pour into a serving bowl.

3. 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.

4. 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

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