Hot & Sour Salmon with Greens

Adapted from A Spoonful of Ginger by Nina Simonds

Makes 6 servings

INGREDIENTS

2½ pounds baby bok choy or bok choy, stem ends and leaf

tips trimmed

8 whole scallions, ends trimmed, cut into thin slices

on the diagonal

¼ cup fresh ginger cut into very thin julienne shreds

6 salmon steaks, about 6 ounces each

3 cups cooked brown rice

DRESSING

3 tablespoons reduced-sodium soy sauce

2 tablespoons Chinese black vinegar or balsamic vinegar

2 tablespoons sugar

1 tablespoon minced garlic

DIRECTIONS

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 heat-proof platter or arrange the steamed vegetables and salmon on serving plates. Spoon the dressing on top and serve with brown rice.

Per Serving: Calories 430; Total Fat 14 g; Sat Fat 2 g; Protein 44 g; Carbs 32 g; Fiber 4 g; Cholesterol 105 mg; Sodium 480 mg.