Recipe - Hot And Sour Salmon With Greens

2 One half pound Bok choy; or baby bok choy
stem ends and leaf tips
trimmed
8 Whole scallions; to 9, cut
into julienne slices on the
diagonal
3 tablespoon Fresh ginger; heaping, cut
into very thin julienne
shreds

DRESSING
6 tablespoon Soy sauce
3 One half tablespoon Chinese black vinegar; or
Worcestershire sauce
One fourth cup Sugar; or to taste
2 tablespoon Minced garlic
6 Salmon steaks; about 6 oz
each

Trim the tough outer leaves from the bok choy. Cut the stalks in half
lengthwise. Cut the halves diagonally into 2inch 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
79minutes, 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 One half Vegetable; One half Fruit; One half 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 EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jul 9,
1999, converted by MM_Buster v2.0l.